Overnight Salad

Perfect for potlucks, picnics and barbecues this easy overnight salad can made ahead of time and creates a beautiful presentation when served.

Course Salad

Cuisine American

Keyword Overnight Salad

Prep Time 15

Refrigerate 2

Total Time 2 15

Servings people

Calories 283kcal

Author Jennifer Osterholt

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.

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.