Deep Dish Layered Salad Food

DEEP DISH LAYERED SALAD

Deep Dish Layered Salad image

It's the dressing that makes this salad so delicious. This can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan.

Provided by Nancy

Categories Salad Vegetable Salad Recipes

Time 55m

Yield 10

Number Of Ingredients 13

Ingredients

2 eggs
1 ½ heads iceberg lettuce - rinsed, dried, and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
½ teaspoon garlic powder
½ teaspoon curry powder

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 13.1 g, Cholesterol 55.8 mg, Fat 36.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 378.3 mg, Sugar 7.4 g

BEST DEEP DISH LAYERED SALAD

Best Deep Dish Layered Salad image

This is a wonderful sweet salad and it looks good and tastes good as well. A friend gave me the glass bowl with the recipe as a birthday gift. I often cut the recipe down and make it for a little family get-together! The cook time is the actual chill time!

Provided by Scandigirl

Categories Weeknight

Time 12h30m

Yield 10 serving(s)

Number Of Ingredients 23

Ingredients

2 cups lettuce, torn into pieces
2 cups broccoli florets
2 cups mushrooms, fresh,sliced
2 cups English cucumbers
2 cups frozen peas, thaw and drained
2 cups mandarin oranges, drained
1 cup almonds, sliced,roasted
1 cup water chestnut, sliced
2 cups cauliflower florets
1 cup celery, chopped
1 cup green pepper, chopped
1 cup red pepper, chopped
1/2 cup green onion, sliced
1/2 cup red onion, chopped or rings
1/2 cup crumbled bacon, pieces cooked
1 cup cherry tomatoes, halved
1/2 cup mayonnaise
1/2 cup Miracle Whip (or use All mayonnaise instead of half and half)
1 tablespoon brown sugar or 1 tablespoon white sugar
1/2 teaspoon garlic powder
1/4 cup parmesan cheese
1 teaspoon curry powder (optional)
1/2 cup shredded cheddar cheese (optional)

Steps:

In a large straight-sided glass bowl, layer the lettuce, broccoli, mushrooms, cucumber slices, peas and drained mandarin oranges.
Top with lightly roasted almonds.
In a small bowl, combine mayonnaise, Miracle Whip with the brown sugar.
Mix well and add the garlic powder.
Spread mixture evenly over salad.
Sprinkle with parmesan cheese.
Cover and chill 8-12 hours before serving.

Nutrition Facts : Calories 231.7, Fat 12.5, SaturatedFat 1.7, Cholesterol 5.3, Sodium 227.5, Carbohydrate 26, Fiber 5.9, Sugar 12.2, Protein 8.3

DEEP DISH LAYERED SALAD

Deep Dish Layered Salad image

It's the dressing that makes this salad so delicious. This can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan.

Provided by Nancy

Categories Vegetable Salads

Time 55m

Yield 10

Number Of Ingredients 13

Ingredients

2 eggs
1 ½ heads iceberg lettuce - rinsed, dried, and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
½ teaspoon garlic powder
½ teaspoon curry powder

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 13.1 g, Cholesterol 55.8 mg, Fat 36.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 378.3 mg, Sugar 7.4 g

DEEP-DISH LAYERED BANANA PUDDING

Deep-Dish Layered Banana Pudding image

As if banana pudding weren't luscious enough on its own, we've gilded the dessert lily and layered it with vanilla wafers and a sweet pecan topping.

Provided by My Food and Family

Categories Home

Time 3h45m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 11

Ingredients

46 vanilla wafers, divided
1/2 cup chopped pecans
1/3 cup packed brown sugar
1 tsp. ground cinnamon
3 Tbsp. butter, melted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 bananas (1 lb.), sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar

Steps:

Heat oven to 350ºF.
Crush 30 wafers; mix with next 4 ingredients. Spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 8 to 10 min. or until golden brown, stirring after 5 min. Cool.
Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP.
Layer 1/3 of the crumb mixture and half each of the bananas and pudding in 2-qt. bowl; repeat layers.
Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of the remaining COOL WHIP; spread over top of dessert, sealing to edge of bowl. Sprinkle with remaining crumb mixture. Refrigerate 3 hours.
Serve topped with remaining COOL WHIP and whole wafers.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

LAYERED SALAD

Layered Salad image

This is a fantastic salad which is slightly similar to a caesar salad but with more ingredients for greater taste.

Provided by Ben Ross

Categories Weeknight

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lettuce
1/2 red bell pepper
1/2 small onion
1/2 cup chopped bacon
150 g frozen peas, thawed out
2 celery ribs
1 carrot
2/3 cup shredded cheddar cheese
2/3 cup mayonnaise type salad dressing
1 tablespoon sugar
1/2 cup crouton

Steps:

Arrange lettuce at the bottom of the bowl (Preferably a deep dish).
Sprinkle cooked bacon pieces.
Cut and slice all of the vegetables except the carrots.
It's best to grate them.
Place all the vegetables on top of the bacon pieces.
Sprinkle with cheese.
Combine salad dressing and sugar in a separate bowl.
Spread over the salad.
Cover and refrigerate for an hour before serving.
Before you serve toss the salad and add the croutons.

Nutrition Facts : Calories 299.1, Fat 18.9, SaturatedFat 8, Cholesterol 56.3, Sodium 673.4, Carbohydrate 21.5, Fiber 3.1, Sugar 11.1, Protein 11.5

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