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–+ servings

Overnight Salad Layered

This retro showstopper is the Beyoncé of potluck salads—layered, creamy, and impossible to ignore. Romaine, crispy bacon, cheddar, and a dreamy mayo-sour cream dressing make this cold salad a low-effort, high-reward miracle that chills while you chill.
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Prep Time 20 minutes
Course Salad, Side Dish
Servings 10

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 8 cups chopped romaine lettuce
  • 1 small red onion thinly sliced
  • 10 ounces frozen peas do not thaw
  • 1 3-ounce can sliced water chestnuts, drained
  • 1 cup shredded sharp cheddar cheese set aside ¼ cup for topping
  • 1 14-ounce can quartered artichoke hearts, drained and roughly chopped
  • 1 2.25-ounce can sliced black olives, drained
  • 1 pound cooked bacon crumbled (set aside ¼ for topping)
  • ¾ cup mayonnaise
  • ¾ cup sour cream

Instructions

  • Build the Base: In a 13x9 clear dish, layer the chopped romaine lettuce evenly across the bottom.
    8 cups chopped romaine lettuce
  • Add the Veggies: Add the sliced red onion on top of the lettuce, followed by the frozen peas. Next, layer the drained water chestnuts.
    1 small red onion, 10 ounces frozen peas, 1 3-ounce can sliced water chestnuts, drained
  • Layer the Flavor: Sprinkle ¾ cup of the shredded cheddar over the vegetables. Add the chopped artichoke hearts and sliced black olives.
    1 cup shredded sharp cheddar cheese, 1 14-ounce can quartered artichoke hearts, drained and roughly chopped, 1 2.25-ounce can sliced black olives, drained
  • Add the Bacon (Almost All of It): Layer most of the crumbled bacon over the olives. Keep a little bacon aside for the final topping.
    1 pound cooked bacon
  • Mix the Dressing: In a bowl, stir together the mayonnaise and sour cream until smooth and creamy.
    ¾ cup mayonnaise, ¾ cup sour cream
  • Frost the Salad: Spread the dressing over the entire top of the salad like you’re frosting a cake. This keeps the layers fresh and crisp underneath.
  • Top It Off: Sprinkle the remaining ¼ cup cheddar cheese and the rest of the bacon over the dressing.
  • Chill Out: Cover with plastic wrap and refrigerate for at least 8 hours or overnight. Do not toss! Scoop straight down to get a little of everything in each bite.