Hold the ants and the flies! This long-in-coming dish HAS to make its debut at your next picnic! Partial to the checkered-tablecloth-life, Worth-The-Wait Salad is getting impatient and just needs to be on the hot-but-not-sweating-it menu at your next social gathering. Fresh-from-the-garden mixed greens are layered and weighed-down-but-loving-it with crunchy celery, pepped-up green peppers, feisty red onions, and sweet green peas, and are sitting tight and right waiting on that tangy-sweet creamy mayo dressing, ageless cheddar cheese, and succulent crumbled bacon to join them for an unforgettable, once-in-a-lifetime, got-to-have-it kind of salad. Worth-The-Wait Salad is quick to make and harder to wait for, but we know that absence makes the heart grow fonder.
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 –In a 3-quart bowl or 9×13-inch baking dish, add the mixed greens to the bottom of the bowl/dish.
Step 2 –Evenly layer the celery, the green peppers, the onions, and the peas on the top of the mixed greens layer.
Step 3 –In a medium bowl, add the mayonnaise, the sour cream, and the sugar and mix to combine.
Step 4 –Evenly spread the mayonnaise mixture over the top of the pea layer.
Step 5 –Evenly sprinkle the cheddar cheese and the crumbled bacon over the top of the mayonnaise mixture layer.
Step 6 –Cover and transfer the salad to the refrigerator, for at least 12 hours and up to overnight.
Step 7 –Serve.
