9 Layer Salad Food

NINE-LAYER SALAD

Steps:

• In a large salad bowl, layer the lettuce, spinach, green pepper, celery, green onions and peas. Spread with mayonnaise. Combine the cheeses; sprinkle cheeses and bacon over mayonnaise. Cover and refrigerate overnight.

9 LAYER SALAD

Steps:

• Directions For the dressing, to a small bowl add the lemon juice, yogurt, olive oil, curry powder, salt, minced garlic, and pepper to taste, and whisk until fully combined. Store in an airtight container in the refrigerator until you are ready to assemble the salad jars. To assemble the salad, divide dressing among 4 large jars. Top with the salad ingredients in the order listed. Seal and refrigerate, or take to go immediately. Keep your jar chilled in the work refrigerator or with a cooler pack in your lunch bag. To serve, remove the lemon, shake up the jar, and then squeeze the lemon over top and enjoy. Or toss the salad in a serving bowl, season with the lemon, and then eat. Tips Lunch Note: Protein keeps you fuller for longer, making it a must-have addition in my jar meals. Chicken, salmon, tuna, hard-boiled eggs, or canned white beans are what I reach for to bulk up this salad.

9-LAYER SALAD

Steps:

• In a 13 x 9-inch baking dish, layer half of the spinach, bell pepper, celery, tomatoes, peas, onion, cheese, bacon and dressing. Repeat layers. Serve immediately or chill. Kitchen Counter Per serving: 153 cal, 10g fat, 19mg chol, 7g prot, 8g carbs, 4g sugar, 2g fiber, 429mg sodium

EIGHT-LAYER SALAD

Steps:

• Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
• Preheat the oven to 400 degrees F.
• Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
• Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
• In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.

8-LAYER SALAD

Steps:

• Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
• Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
• Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
• Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
• Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.

NINE-LAYER SALAD

Steps:

• In large salad bowl, layer ingredients in order given, except for mayonnaise, sugar, and bacon.
• In separate bowl, combine mayonnaise and sugar, and mix well.
• Spread mayonnaise mixture over top of salad.
• Top with bacon.
• Cover and refrigerate 24 hours.
• Toss to serve, or use large spoon to dig through layers to get a little bit of everything for each serving.

LAYERED SALAD

Steps:

• For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
• For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
• Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
• Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

7-LAYER SALAD

Steps:

• Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
• Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.