Overnight Floret Salad Recipes

OVERNIGHT FRUIT SALAD

Steps:

• In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

OVERNIGHT BUFFET SALAD

Steps:

• Wash spinach and lettuce and spin dry.
• Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
• In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
• In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
• Spread prepared dressing over entire top of salad, making sure the edges are covered.
• Cover with plastic wrap and refrigerate overnight.
• Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

OVERNIGHT LAYERED LETTUCE SALAD

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

24 HOUR FRUIT SALAD

Steps:

• The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
• On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
• Mix the pudding mix and milk together until thick.
• Fold the whipped cream and pudding together.
• Fold the fruits and marshmallows into the cream and pudding mixture.
• Refrigerate overnight.

OVERNIGHT MARINATED VEGETABLE SALAD

Steps:

• In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

ERMA BOMBECK'S OVERNIGHT LAYERED SALAD RECIPE - (5/5)

Steps:

• Cover bottom of shallow 3 to 4 qt baking dish with lettuce. Spread peas, water chestnuts, green onion, and celery on top. Combine mayonnaise, Parmesan cheese, sugar, seasoned salt and garlic powder in med. size bowl. Spread mixture in thin even layer over top of vegetables. Cover tightly with foil or plastic wrap and refrigerate overnight. To serve, sprinkle with eggs, then bacon. Garnish with tomato wedges.