Recipe originally published on KetovangelistKitchen.com on 1/13/19. It has been lightly edited for re-publication.
This is probably my favorite kind of side dish. Anything I can dump into a container and let stand in the fridge until I'm ready to eat it, is ideal. The best part of a refrigerator salad is that it gets better the longer it chills and the more time the flavors have a chance to come together and percolate. Make this extra easy by using all pre-cut/sliced veggies, and the only actual work you have to do is the measuring, the mixing, and the eating.
This is a great side dish to take to a potluck or other gathering, as it keeps for a while and can be made ahead of time. It also makes a lot. I divided this into 8 large servings, but honestly, you could easily get more mileage out of this recipe and feed a crowd by divvying it up into smaller portions.
Notes: Make this part of a vegetarian meal by subbing out the crispy bacon for roasted, salted pepitas.