Overnight Salad

This salad is amazing.  

A friend of mine mentioned how they have it every year for Thanksgiving.  

I started serving it 2 years ago at Christmas, 

and it was a big hit. 

I even make it at Easter.

  

This salad was part of my Christmas 2014 dinner party. 

This recipe serves a big crowd (15-20)

I served it with Scalloped Potatoes, a ham from Honeybaked Ham, and a shrimp/crawfish "dressing" aka "stuffing"

Unfortunately, I didn't get a picture of the salad 

with the bacon and parmesan cheese on top

Overnight Salad before the dressing

Overnight Salad with dressing

Overnight Salad

In large bowl add:

• Lettuce (torn)
• Cauliflower (chopped)
• Broccoli (chopped)
• Purple Onion (chopped)
• Carrots (grated)
• Red Bell Pepper (chopped)

In separate bowl mix:

• 2 cups Mayonnaise
• ¼ cup Sugar
• 1 (1oz) Package of Hidden Valley Ranch Dressing

Spread dressing on top of vegetables.
Seal container and refrigerate overnight.
 
Before Serving:
Toss salad.
Mix in and/or sprinkle parmesan cheese and *bacon bits on top.

*Note: I do not use bacon bits.  I'm pretty picky about bacon.  I put a couple slices on a baking sheet with a rack. I cover the baking sheet with foil first . Cook on 400 degrees until the bacon is crispy, about 20-25 minutes .