Overnight Salad

Recipes and Food Styling by Michelle Buhr
Photography by Brian W. McDonald

1 day ahead

Buttermilk dressing
1 English cucumber, thinly sliced
1 cup sliced radishes
1 pint cherry tomatoes, quartered
8 to 16 ounces blue cheese or feta, crumbled
1 cup chopped nuts
1 cup dried cranberries
1 (10-ounce) bag frozen peas, partially thawed
2 heads iceberg lettuce, chopped
8 ounces baby spinach, washed and dried
1 bunch scallions, sliced
1 pound bacon, cooked crispy and chopped (optional)

Pour buttermilk dressing in a clear glass bowl. Add remaining ingredients in order listed to create layers. Cover with a double layer of cling wrap. Place in refrigerator overnight. Using tongs, toss salad immediately prior to serving.