Samantha Nicole ‘Twas the night before our family reunion, and all through the large, oceanside condo, not a creature was stirring, not even crazy Uncle Ronaldo. The pasta salads were tossed and placed in the fridge with care, in hopes that The-Night-Before-Salad would soon be there. The grannies were nestled all snug in their beds, while visions of its fresh veggies, creamy dressing, salty cheese, and bacon danced in their heads. And mamma in her night gown and daddy in his cap, had just settled down for a “been-with-family-too-long” nap, when out in the kitchen there arose such a clatter, they sprang from their bed to see what was the matter. It was Granny. She was whipping up The-Night-Before-Salad! She laughed and said, “I’ve got all the good things added!” She put the bowl in the fridge with a wink and said, “Good night, y’all, see you in a blink!”
Ingredients
- 8 cups mixed salad greens, torn
- 1 1/2 cups celery, chopped
- 2 medium green peppers, chopped
- 1 medium red onion, chopped
- 2 1/2 cups frozen peas, thawed
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tablespoons sugar
- 1 cup cheddar cheese, shredded
- 1/2 pound bacon strips, cooked and crumbled
Directions
Step 1 –Place the salad greens in a 3-quart bowl or a 13×9-inch dish.
Step 2 –Top the greens with the celery, the green peppers, the onion, and the peas.
Step 3 –In a small bowl, mix the mayonnaise, the sour cream, and the sugar together and spread it over the salad.
Step 4 –Sprinkle the salad with the cheese and the bacon.
Step 5 –Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
Step 6 –Serve.
