Layered Chalupa 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.

EIGHT-LAYER DIP

Steps:

• For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
• Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
• For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
• For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
• In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

CHICKEN CEASAR CHALUPA

Steps:

• Preheat oven to 350.
• Put tortillas on baking sheet, spread a thin layer of dressing (1 Tablespoon or so) on each tortilla and cook in oven for about 3 minutes.
• Remove from oven and sprinkle with cheese (enough to cover the tortilla and to your taste), half the chicken, and a few handfuls of tomatoes. Sprinkle with pepper.
• Put back into oven and cook about 8-10 minutes (you can take out earlier, we like ours crispy). Meanwhile, mix lettuce with salad dressing and croutons.
• Serve chalupa with salad. Enjoy!

LAYERED RAINBOW SALAD POTS

Steps:

• Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the mayonnaise and yogurt. Add the chives, if using.
• Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn. Cover and chill until you're ready to eat.

SEVEN LAYER SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

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.

7-LAYER SALAD

Steps:

• Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
• Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

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.

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.

LAYERED SALAD

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.

DEBBIE'S CHALUPA DIP

Steps:

• Mash avocados with lemon juice, salt and pepper until smooth.
• In separate bowl, mix sour cream with mayonnaise and taco seasoning mix.
• In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

LAYERED LETTUCE SALAD

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.

CHALUPA CASSEROLE

Steps:

• Cook and shred chicken. Set aside.
• Tear 8 tortillas into bite-sized pieces.
• Layer into bottom of 13x9" glass pan.
• Layer chicken, then cream of chicken soup, sour cream, chiles, then the rest of the 8 tortillas(torn up).
• Cover with foil and bake at 350 degrees for 1 hour.
• Sprinkle with cheese and broil till golden and bubbly!

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

LAYERED GREEN SALAD RECIPE

Steps:

• In a large glass bowl, layer salad ingredients in order listed above.
• Combine dressing ingredients in a separate bowl and whisk together until combined.
• Pour over the top of the peas and spread to cover.
• Cover and refrigerate for up to 8 hours.