Colorful Layered Salad Food

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.

SEVEN-LAYER SALAD BARS

Steps:

• Heat oven to 375°F. Cook peas per package directions; cool completely. Place in refrigerator to chill until ready to use.
• Meanwhile, unroll dough sheets; place in ungreased 15x10x1-inch pan. Press edges together to seal dough and form crust. Bake about 12 minutes or until golden brown. Cool completely.
• Spoon mayonnaise into medium resealable food-storage plastic bag; cut small tip off end of bag. Squeeze all but about 2 tablespoons mayonnaise over top of pizza crust; spread evenly.
• Top with romaine, chopped bacon, diced cucumber and onion, chilled peas and cheese. Squeeze remaining mayonnaise over top of cheese.
• Cut into 5 rows by 4 rows; serve immediately.

COLORFUL LAYERED SALAD

Steps:

• Layer salad ingredients in 3-quart glass bowl. Combine Dijon dressing ingredients in small bowl; mix well. Spoon onto salad just before serving (or use your favorite bottled dressing). Garnish as desired.

LAYERED SALAD

Steps:

• Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
• In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
• In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
• Peel and chop hard-cooked eggs.
• Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.

COLORFUL CORNBREAD SALAD

Steps:

• Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.

CLASSIC LAYERED SALAD

Steps:

• Layer lettuce, onions, peas and ham in large straight-sided clear glass bowl.
• Mix mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.
• Top with cheddar and tomatoes just before serving; toss gently.

LAYERED FRUIT SALAD

Steps:

• In a medium saucepan, combine the first six ingredients; bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes.
• Remove from the heat; cool completely.
• Layer fruit in a glass serving bowl.
• Remove cinnamon stick from the sauce; pour sauce over fruit.
• Cover and chill for several hours.