This Make-Ahead Salad Casserole is a layered delight packed with fresh vegetables, crispy bacon, and a creamy dressing. Perfect for gatherings or meal prep, this dish is as beautiful as it is delicious!
Ingredients
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 3 green onions, sliced
Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tbsp lemon juice
- 1 tbsp sugar
- Salt and pepper, to taste
Instructions
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt, and pepper until smooth. Set aside.
- Assemble the Layers:
- In a 9×13-inch casserole dish or large glass bowl, layer the ingredients in the following order: lettuce, tomatoes, cucumbers, carrots, peas, shredded cheese, and bacon.
- Add the Dressing:
- Spread the prepared dressing evenly over the top layer of bacon, sealing the edges to keep the layers fresh.
- Chill:
- Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
- Serve:
- Before serving, sprinkle with green onions for garnish. Toss just before serving if desired, or serve layered.
Notes
- Customize with your favorite veggies, like bell peppers or celery.
- For a lighter version, use Greek yogurt in place of sour cream.
- This dish can be made up to 24 hours in advance.
Nutrition Information (per serving, based on 8 servings)
- Calories: 280
- Carbohydrates: 8g
- Protein: 8g
- Fat: 25g
- Sugar: 3g
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