HEARTY EIGHT-LAYER SALAD
I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. -Noreen Meyer, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 417 calories, Fat 32g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 791mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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.
MAKE-AHEAD HEARTY SIX-LAYER SALAD
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It's easy to make, can be assembled ahead of time and looks great. -Noreen Meyer, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 310 calories, Fat 22g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 287mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
HEARTY EIGHT LAYER SALAD
I have not made this yet, but it seems good. Am going to make soon
Provided by Linda Robbins May
Categories Salads
Time 40m
Number Of Ingredients 13
Steps:
- 1. Cook macaroni according to package directions, drain and rinse with cold water. Drizzle with oil, toss to coat. Place the lettuce in a 2-1/2 qt glass serving bowl, top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas.
- 2. Combine mayonnaise, sour cream, green onions, and mustard. Spread over top. Cover and refrigerate for several hours or overnight. Just before serving top with cheese
YUMMY 7 LAYER SALAD
Quick Easy and if your lucky enough (left overs are the best)! Make sure to slice the red onion super super thin (I use the mandolin). Oh!!!! Print the recipe you'll be asked for it. This doesn't get soggy so you can make the day before. This is great for pot lucks. Just layer all in a foil pan. If vegetarian you can use imitation bacon made of soy, you can change the fillings to anything you enjoy but I do suggest keeping the iceberg you can use romaine successfully and the peas and celery are a must in this recipe.
Provided by Rita1652
Categories One Dish Meal
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Layer first 5 ingredients, one at a time, in a large glass bowl so you can see each layer. Don't mix the ingredients.
- Mix the dressing ingredients together and pour evenly over the salad in the bowl.
- Add a layer of cheese, then a layer of bacon.
- Then top with egg if using.
Nutrition Facts : Calories 292.1, Fat 22.9, SaturatedFat 10.4, Cholesterol 49.1, Sodium 421.2, Carbohydrate 11.5, Fiber 2.3, Sugar 7.5, Protein 10.9
SEVEN LAYER SALAD
Make this classic potluck Seven Layer Salad, with layers of veggies, bacon and cheese. This Seven Layer Salad is the best of the layered salads!
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Place greens in large glass bowl; top with layers of celery, peppers, onions and peas.
- Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon.
- Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HEARTY EIGHT-LAYER SALAD
Number Of Ingredients 15
Steps:
- Drizzle cooked and cooled macaroni with oil; toss to coat. Place the lettuce in a 2-1/2- quart glass serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami, and peas. Combine mayonnaise, sour cream, green onions, and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and parsley.
EIGHT LAYER SALAD
I found this in a new cookbook and thought it looked really good. Thought I would share it with you!
Provided by Kim127
Categories < 15 Mins
Time 15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
- Press down.
- Add layers of bacon, eggs, and lettuce.
- Press down.
- Season again with salt, pepper and 1 teaspoon sugar.
- Add layers of peas and onion.
- Combine mayonnaise and sour cream and completely cover salad.
- Top with cheese.
- Cover and refrigerate overnight.
- Toss just before serving.
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