Layered Blue Cheese Bacon And Iceberg Salad Food

OVERNIGHT LAYERED LETTUCE SALAD

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

ICEBERG SALAD WITH ROQUEFORT DRESSING & BACON

Steps:

• Mix the red onion and lemon juice together in a small bowl, cover and set aside. Cook the bacon in a dry frying pan over a medium heat for 10-15 mins, turning halfway, until very crisp. Drain on kitchen paper, then crumble into tiny pieces and set aside.
• To make the dressing, put all the ingredients in a bowl, season and whisk until well combined. Cut the lettuce into chunky pieces and place on a platter or in a bowl with the tomatoes, cucumber, radishes and onion. Just before serving, pour the dressing over and sprinkle with the bacon.

EIGHT LAYER SALAD

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.

SEVEN LAYER SALAD

Steps:

• Spread the lettuce evenly in the bottom of a glass bowl. Top with red onion, celery, and peas.
• Spread mayonnaise on top of celery and sprinkle with sugar. Top with cheddar cheese and bacon. Cover and chill.

PATRICIA WELLS'S COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON, AND BLUE CHEESE

Steps:

• 1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
• 2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

LAYERED BLUE CHEESE, BACON AND ICEBERG SALAD

Steps:

• Soak the onions in ice water for at least 20 minutes. Strain.
• Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
• Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
• Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
• If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD

Steps:

• To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
• Add remaining ingredients mixing thoroughly.
• Must refrigerate for 24 hours before serving for best flavor.
• For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
• Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
• Serve nice and cold, adding salt and pepper to taste.

OVERNIGHT SALAD (SEVEN LAYER SALAD)

Steps:

• Combine all dressing ingredients in a small bowl and mix well.
• Place lettuce in the bottom of a large bowl (or 9x13 pan).
• Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.
• Cover salad and refrigerate at least 4 hours or overnight.
• Top with bacon before serving.

HOMEMADE MAKE-AHEAD LAYERED SALAD RECIPE WITH PEAS AND BACON

Steps:

• Cut up the lettuce, onion, celery and carrots (if you didn't purchase them precut). In a bowl, mix together the mayonnaise and sweetener. In a large bowl, layer the lettuce, onion, carrots, celery and peas. Spread the mayonnaise dressing evenly over the top. Finally, layer the cheese and bacon pieces on top. Cover and refrigerate the layered salad overnight so the peas can thaw and the dressing can liquify a bit. When serving, be sure to get all the layers. Enjoy.

BACON LETTUCE &TOMATO LAYERED SALAD

Steps:

• In a blender, mix together the reserved bacon drippings, mayonnaise, sour cream, vinegar, garlic, salt, pepper, sugar and basil blend dressing and set aside.
• Layer lettuce, tomato, onion, in a 9X13 aluminum pan.
• Spread mayonnaise mixture evenly over tomato,top with bacon.
• Cover and chill 2 hours.
• Just before serving top with,croutons.

ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
• When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.