Layered with lettuce, cauliflower, tomatoes, sweet onion, peas, cheddar cheese and bacon bits are topped with a mayonnaise and parmesan cheese dressing to make this classic Overnight Salad.
Perfect for potlucks, picnics and barbecues this easy overnight salad can made ahead of time and creates a beautiful presentation when served.
Overnight Salad tastes great served with Easy Marinated Pork Chops, Pulled Pork, Farmhouse Potato Salad and Chocolate Syrup Brownies.
Overnight Layered Salad
This simple salad is beautiful when fresh vegetables are layered in a glass dish and topped with a simple homemade mayo based dressing. A summer party isn’t complete without a 7 Layer Salad, or however many layers you would like to include.
Crunchy vegetables mixed with creamy mayonnaise, savory bacon and shredded sharp cheddar cheese create a perfect balance for summer meals and parties. Layering all of the ingredients in a tall dish catches your eye and makes your mouth water before taking the first bite.
My mom has made this Broccoli Cauliflower Salad with miracle whip for years, so when my sister-in-law gave me this classic recipe with real mayo we couldn’t wait to try it! Mayonnaise is richer and makes a delicious salad dressing. Recently SNL did a skit on a slightly different version (with hotdogs, Fritos and root beer) of an Overnight Salad. Nadine starred in the skit and she is a HUGE fan of mayo!
We typically take this layered salad to a party because it does need eaten within a few hours of the dressing being mixed in to the salad. Just like our Potluck Pasta Salad it’s super easy to make a double or triple batch to feed a crowd.
In the summer we also love this Carrot Salad with Celery and Mangos and Summer Pasta and Greens Salad.
Layer Salad Dressing
Making a mayonnaise based salad dressing is so EASY! Mix mayonnaise, parmesan cheese, sugar, salt and pepper together.
The dressing can be mixed up the night before, but do NOT layer it on or mix it in the salad until ready to serve. Dressing can also be served on the side which will make the salad last longer.
Our family prefers to start with a thin layer of dressing, so if you really love mayo you may want to double the recipe.
Anytime real mayonnaise is used be mindful of keeping the dressing cold. Store in the refrigerator or in a cooler when not serving. Be sure not to leave the salad sitting out in the heat for very long.
Tips for Making a Layer Salad
- You can add any layers that sound good to you. Other common ingredients in layer salads are chopped bell peppers, corn, broccoli, raisins or dried cranberries.
- Chop lettuce, cauliflower and tomatoes into small pieces that easily fit on your fork. I strongly prefer taking a bite with small pieces featuring different flavors than taking a big bite of a single vegetable.
- Lettuce and other veggies should be washed, drained and allowed to dry before layering in the dish. Extra moisture may make the bottom layer a bit soupy.
- Layered salad can be mixed up the night before, covered and stored in the refrigerator. Dressing can also be mixed up the night before, but should be refrigerated in a separate, sealed bowl.
- Push each layer of veggies up against the edge so that each beautiful and colorful layer is visible from the outside.
- Cherry tomatoes that have been halved or quartered are much easier to eat with a fork.
How to Make a 7-Layer Overnight Salad
- Wash veggies and chop into small pieces that fit well on a fork and can be eaten gracefully. Allow vegetables to dry before placing layers in a clear glass bowl or 9 x 13″ dish.
- Spread lettuce evenly as the bottom layer and thickest layer in the dish. Ensure each layer is level or slightly thicker around the outer edge to achieve a pretty display.
- Add layers of cauliflower, tomatoes, sweet onions, and peas.
- Refrigerate for at least two hours up to overnight.
- Add layers of cold cheddar cheese and bacon and top with dressing right before serving.
Other Easy Summer Picnic Recipe Ideas:
Overnight Salad
Ingredients
Salad
- 1 head iceburg lettuce cut up
- 1 head cauliflower cut in small pieces
- 1 pound cherry tomatoes halved or quartered
- 1 medium sweet onion coarsely diced
- 1 cup peas frozen can be used
- 1 cup bacon bits
- 2 cups sharp shredded cheddar cheese
Dressing
- 1 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1/4 cup sugar
- dash salt
- dash pepper
Instructions
- Layer clean and dry vegetables in a tall glass bowl. Make even layers of veggies so each layer can be seen in the dish.
- Begin with iceberg lettuce, then layer cauliflower, tomatoes, onion and peas.
- Cover and refrigerate at least two hours, up to over night.
- The dressing can be mixed up ahead of time but should be stored in a separate bowl until just before serving.
Notes
- You can add any layers that sound good to you. Other common ingredients in layer salads are chopped bell peppers, corn, broccoli, raisins or dried cranberries.
- Chop lettuce, cauliflower and tomatoes into small pieces that easily fit on your fork. I strongly prefer taking a bite with small pieces featuring different flavors than taking a big bite of a single vegetable.
- Lettuce and other veggies should be washed, drained and allowed to dry before layering in the dish. Extra moisture may make the bottom layer a bit soupy.
- Layered salad can be mixed up the night before, covered and stored in the refrigerator. Dressing can also be mixed up the night before, but should be refrigerated in a separate, sealed bowl.
- Push each layer of veggies up against the edge so that each beautiful and colorful layer is visible from the outside.
- Cherry tomatoes that have been halved or quartered are much easier to eat with a fork.
Nutrition
Shared on Weekend Potluck
This looks amazing! If we get to have our family reunion this summer I’ll have to this.
Layered salads are the best! I can’t wait to try your recipe.
I have made this for years for my family! I use Swiss cheese and cheddar on top, with cooked bacon on top of that. I also like to mix butter milk salad dressing, the powder packet, into the mayo. Always
a real hit!