Side DishSaladLunch

Tailgate Salad

Name: Tailgate Salad
Prep time: 25 min
Cook time: 10 min
Total time: 8 h 35 min
Yield: 6 servings
Cuisine: american
Ingredients: 200 g bacon; 1 pcs iceberg lettuce shredded; 1 pcs green bell pepper finely diced; 0.5 pcs red bell pepper finely diced; 1 pcs yellow onion finely diced; 120 g celery finely diced; 300 g canned sweet peas drained and rinsed; 1 cup mayonnaise; 2 tbsp granulated sugar; 120 g sharp cheddar cheese shredded

A classic layered salad featuring crisp lettuce, fresh vegetables, sweet peas, and sharp cheddar cheese. Topped with a creamy dressing and crumbled bacon, this dish is made ahead to allow the flavors to meld, making it ideal for potlucks and gatherings.

An original recipe by Forkin

Total time: 8 hr 35 min
Serves: 6
Difficulty: Easy
Per serving: 628 kcal

Gluten-free

Allergen information: may contain celery, eggs, milk, and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gbacon

salad

1 pcsiceberg lettuce, shredded
1 pcsgreen bell pepper, finely diced
0.5 pcsred bell pepper, finely diced
1 pcsyellow onion, finely diced
120 gcelery, finely diced
300 gcanned sweet peas, drained and rinsed

dressing

1 cupmayonnaise
2 tbspgranulated sugar

topping

120 gsharp cheddar cheese, shredded

Equipment

frying pan · large glass bowl · spatula · knife · whisk · cutting board · small bowl

The method

Step by step

1
Place the bacon in a cold skillet and cook over medium heat until crisp.
About 10 min
Cook’s note: Starting with a cold pan helps render the fat slowly for perfectly crispy bacon.
2
Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces and set aside.
About 2 min
3
In a large, clear glass bowl or trifle dish, arrange the shredded lettuce in an even layer.
About 2 min
Cook’s note: Using a glass bowl shows off the colorful layers of the salad.
4
Layer the diced onion, celery, green bell pepper, and red bell pepper on top of the lettuce.
About 3 min
5
Add the drained sweet peas as the final vegetable layer, spreading them evenly.
About 1 min
6
In a small bowl, whisk together the mayonnaise and granulated sugar until smooth.
About 2 min
7
Carefully spread the mayonnaise mixture over the top layer of peas, extending it to the edges of the bowl to create a seal.
About 3 min
Cook’s note: This 'seals' the salad, keeping the vegetables underneath crisp until serving.
8
Sprinkle the shredded cheddar cheese evenly over the mayonnaise layer.
About 1 min
9
Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
About 8 hr
Cook’s note: Do not stir the salad during this time. Chilling is essential for the flavors to meld.
10
Just before serving, sprinkle the crumbled bacon over the top of the cheese.
About 1 min
Cook’s note: Adding the bacon last ensures it stays crispy.

Per serving

Nutrition

30%Score

Calories: 627.5kcal
Protein: 22.2g
Carbs: 20.2g
Fat: 50.9g
Fibre: 5.3g
Sugar: 11.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers covered in the refrigerator.