I discovered ‘Overnight Salad’ in a book by Dawna Walter. I bought some of her books after seeing her on “The Life Laundry” tv programme on the BBC – back in the days when I was first looking for ways to get better organised at home, long before I discovered the Flylady. Heaven knows why there were recipes in that book but, though I’ve hardly read it since (yes, I should declutter it!), I’m still making this salad! 😉
Why is it called Overnight Salad? Because you can make it the night before and it won’t wilt! You can also make it a few hours before you need it and leave it sitting in a cool place, if you’re short on fridge space. I often make it when we’ve family coming to visit or when it’s barbecue time – just grill some steaks/sausages/chops and serve this alongside. And yes, it sounds gross, but it’s actually yummy!
- iceberg lettuce
- bunch of spring onions
- frozen peas
- cheddar cheese
Take a big glass bowl – remember the one you got as a wedding present? Chop up an iceberg lettuce. No nutritional value here, just crunch! 😉 Then finely chop a bunch of spring onions and scatter them on top.
Gross part coming up! Mix up a generous amount of mayonnaise with 2/3 tablespoons of sugar. Spread this on top of the lettuce and onions.
Cover the mayonnaise with a thin layer of frozen peas.
Grate a good-sized block of cheddar cheese and sprinkle over the peas, be generous! And then, for the grande finale, top with crispy bacon pieces…
Leave overnight in the fridge or on top of your kitchen worktop for a couple of hours. Bon appétit!
Have a super summery Saturday! 🙂