I can’t believe Easter is almost here! These last 6 weeks have been a complete whirlwind, but our kitchen remodel is finally starting to wrap up!

This is one of my favorite holiday side dishes, part because I love my vegetables, part because my Mom made it when I was a kid at holidays too. I love having a few dishes on the holiday menu that I can make the day before but still taste delicious. If we’re having a lot of family over I will make a double batch, and you can serve it as is or toss together lightly just before serving.

24 HOUR LAYERED SALAD

Recipe source: my Mom

4 cups torn lettuce

8 oz mushrooms, sliced

1 cup frozen peas, thawed

2 tomatoes, cut in thin wedges

2 carrots, shredded (about 1 cup)

1 stalk celery, sliced thin (1/2 cup)

1/2 cup sliced radishes

2 hard boiled eggs, sliced

6 slices bacon, cooked and crumbled

2 green onions, sliced (1/4 cup)

3/4 cup shredded cheese (cheddar, muenster, or other)

Put greens in a tall bowl, top with mushrooms, then peas, and the rest of ingredients (following the order listed).

Spread Buttermilk-Herb Dressing evenly over top of salad, sealing to edge of bowl. Cover tightly with plastic wrap.

Chill for 4-24 hours. Yield: 6-8 side dish servings.

BUTTERMILK-HERB DRESSING:

1/2 cup mayonnaise

1/4 cup sour cream

2 T buttermilk

1 T fresh parsley or 1 tsp dried

1 T fresh basil or 1 tsp dried

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

Stir everything together. Cover & stir in the fridge up to 1 week. Makes 1 cup.