LAYERED SALAD
This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.
Provided by FRANCESWOOD
Categories Salad Green Salad Recipes
Time 13h55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 18.6 g, Cholesterol 124.1 mg, Fat 50.4 g, Fiber 4.3 g, Protein 11.2 g, SaturatedFat 8.6 g, Sodium 749.2 mg, Sugar 8 g
LAYERED LETTUCE SALAD
This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad., Refrigerate, covered, several hours or overnight. If desired, top with additional dill.
Nutrition Facts :
LAYERED SUMMER SALAD
Make this Layered Summer Salad part of this season's menu. This gorgeous Layered Summer Salad includes tomatoes, peas, red onions, mushrooms and more!
Provided by My Food and Family
Categories Side Dish Recipes
Time 5h30m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
- Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
- Top with remaining cheese and bacon just before serving.
Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 6 g
LAYERED SUMMER SALAD
A little fresh basil in the dressing brings this make-ahead salad up-to-date. Substitute torn romaine lettuce for the spinach, if you like. For a dramatic presentation, serve this salad in a clear glass bowl. The salad must refrigerate for 5 hours, which is included in preparation time. This recipe is by Kraft.
Provided by CookingONTheSide
Categories Onions
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
- Mix mayo, sour cream and basil.
- Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
- Cover.
- Refrigerate at least 5 hours.
- Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.
Nutrition Facts : Calories 170.6, Fat 11.3, SaturatedFat 5, Cholesterol 24.2, Sodium 244.5, Carbohydrate 10.9, Fiber 2.7, Sugar 4.3, Protein 7.3
DIG DEEP SALAD
Make and share this Dig Deep Salad recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 35m
Yield 4 quarts
Number Of Ingredients 13
Steps:
- Layer in the order given all except eggs, bacon & tomatoes.
- Chill for 8 - 24 hours.
- Top with eggs, bacon and tomatoes.
Nutrition Facts : Calories 941.9, Fat 72.4, SaturatedFat 17.7, Cholesterol 219.6, Sodium 2189.8, Carbohydrate 53.8, Fiber 6.6, Sugar 17.7, Protein 22.8
DIG-DEEP LAYERED SUMMER SALAD
This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
- Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
- Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
- Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
- In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.
DIG DEEP SALAD
Steps:
- Slice onion, water chestnuts, eggs and green pepper.
- Layer ingredients from the first on the bottom, to the last on the top. Make sure they are even layers and compact lettuce on the bottom.
- Refrigerate 8-24 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DEEP DISH LAYERED SALAD
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
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
7 LAYER SALAD
A classic, easy 7 layer Salad recipe served in a trifle bowl. So many options for the seven layers, you choose what you love. Perfect for potlucks!
Provided by Aimee Shugarman
Categories Salad and Sides
Time 25m
Number Of Ingredients 18
Steps:
- Make your hard boiled eggs. You'll need about 6-8 large eggs for this recipe. I love using my Instant Pot Hard Boiled Egg recipe for quick and perfect eggs. Once cooked, cut eggs into quarters.
- Prepare your bacon. To get perfect crisp bacon I opt to fry it up in a skillet while my eggs are cooking! Crumble the bacon once it is cooked to a crisp!
- Cut and dice your remaining vegetables. (see ingredients above).
- Mix the dressing. Using a medium size bowl, whisk together the mayonnaise, sour cream, buttermilk, granulated sugar, cider vinegar, salt, pepper, and onion powder.
- Assemble the salad. In a large trifle bowl or clear glass salad bowl, layer 1/2 of the chopped lettuce, cherry tomatoes, red onion, hard boiled eggs. Add about 1/3 of the dressing. Top with the remaining lettuce, black olives, peas, and red bell pepper. Add the remaining dressing on top.
- Garnish the top of the salad with shredded cheese, bacon crumbles, and green onions slices (optional).
- Refrigerate. It's very important for a seven layer salad to chill in the refrigerator for 8 hours or overnight. Cover with plastic wrap and refrigerate. SERVE and ENJOY.
Nutrition Facts : Calories 390 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 33 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 cup, Sodium 575 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
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