Made Ahead Salad – A salad that is meant to be made ahead of time, perfect for the holidays or a dinner party so you aren’t rushed putting it together!
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One of the very first things I ever learned to make to contribute to our family’s holiday dinners was this Salad. It is a tradition that we take to all get togethers, both holiday and BBQ cookouts! It wasn’t until recently that I realized one of the best reasons for the salad….you can make it ahead of time. SAY WHAT?! This is every homemaker and cooks dream because there’s not much worse than having to make all of the food at the same time to have the perfect dinner.
This salad is so full of flavor, and because you make it ahead of time, they have time to merry together and create a bowl full of deliciousness!!
Also, don’t ask why we call it the name we do….because I don’t know!! It’s just always been Sarah Salad my whole life.
- 1 large head of iceberg lettuce
- 6oz of frozen peas
- 1 8oz package of sliced swiss cheese
- 3 stalks of green onion
- 12oz package of bacon, cooked and crumbled
- 1/2 cup mayonaise
- 1/2 cup miracle whip
- 2 tablespoons sugar
- salt & pepper to taste
Cut your swiss cheese into small pieces. It will stick to itself so you will need to break it up before putting it in the bowl. Put the peas into a strainer and run warm water over top to thaw them out. Drain and add to the bowl with the cheese. Dice up your green onion as well into small pieces and add to the others in the bowl.
Now cut up your head of lettuce. The best way to go about this is to hit the stem of the head on the counter top a few times, pushing it into the head of lettuce. This will release it from the lettuce. Throw it away. Next, slice all the lettuce into this sections. Turn those sideways and do the same thing the other way, creating small lettuce squares. Rinse and dry or use a salad spinner. Add to the big bowl!
Now you need to make the sauce. Combine all the ingredients into a small bowl and stir until well combined. Now add the sauce to the top of the salad, and stir everything really well until the salad is completely covered.
Put the salad into a container with an air tight lid like the Rubbermaid Brilliance containers and put it into the fridge to settle. Keep refrigerated until ready to serve.
When you are ready to eat, give it a good toss, top with bacon bits (I like to crumble a whole 12 oz package of bacon) and serve! Store remaining salad in the container and in the fridge for up to 48 hours.
I love the Rubbermaid Brilliance containers, especially for things like a holiday dinner where you are going to be storing leftovers from the email. They are air tight and leak proof, so you don’t have to worry about flavors/smells going from one thing to the other, and it helps keep the food fresh for days! I’m excited to use it for my deviled eggs too, because I can trust that the egg smell isn’t going to overwhelm the fridge and also won’t stick to the container either! There’s also built in vents for easy microwaving without removing the lid (latches open!), so you can heat up those holiday leftovers without all the splatter!
Right now (limited offer) you can get $2 off a single Rubbermaid Brilliance container or $4 off a set. I grabbed myself a set with medium/small and also a large container as well while at Smith’s Marketplace. They stack so easy in the fridge that they will make things easy to organize and also find easily with the crystal clear containers.