Layered Salad Food

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.

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.

LAYERED JELLO SALAD

Steps:

• Mix the red jello powder with 1 cup hot water and 1 cup cold water. Pour into a mold and let set.
• In a separate bowl, mix half the lemon jelly powder with 3/4 cup boiling water. While hot, mix in the cream cheese. Let this thicken and then mix in the whipped cream or dessert topping mix. Pour this over the red jelly and let set.
• In a separate bowl, mix the lime jelly powder with 1 1/2 cups boiling water. Let thicken somewhat, then add the pineapple. Pour this over white mixture and allow it all to set fully.

LAYERED LETTUCE SALAD

Steps:

• Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
• Layer the rest of the ingredients in the order given, do not cook peas.
• Add the sugar to the mayonnaise and spread over the top as you would frosting.
• Top with grated cheese.
• Cover and refrigerate for 8 to 10 hours.
• Bacon bits can be used for bacon.

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 SUMMER SALAD

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.

SEVEN LAYER SALAD

Steps:

• /2 of the lettuce
• peas
• onion
• egg
• bacon
• remaining lettuce
• ice with mayonnaise dressing
• top with cheddar cheese
• Wrap really well with plastic wrap; refrigerate for 24 hours
• Unwrap and serve

LAYERED COBB SALAD

Steps:

• Make dressing:
• Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
• Make salad:
• Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
• Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
• Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
• Just before serving, pour dressing over salad and toss.

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.

LAYERED SALAD

Steps:

• Allow the frozen peas to thaw in a bowl. Set aside.
• Cook bacon crisp and then crumble or cut into bite size pieces. Allow to cool.
• Mix mayonnaise and sugar in a bowl.
• Chop the green onions as garnish.
• Layer the following:
• Half of the iceberg lettuce, followed by a sprinkling of salt and pepper
• Sliced hard boiled eggs; followed by a sprinkling of salt and pepper
• Peas
• Half of the iceberg lettuce, followed by a sprinkling of salt and pepper
• Bacon
• Grated cheddar cheese.
• Mayo and sugar mixture, spread evenly over salad.
• Top with chopped green onion and paprika.

7-LAYER SALAD

Steps:

• In a large trifle dish, layer lettuce, tomatoes and cucumber.
• In a medium bowl, combine peas and green onion and layer on top of cucumber. Layer radishes over pea mixture.
• In a medium bowl, combine sour cream, mayonnaise, lemon juice, salt, and, if using, sugar, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with cheese and bacon.
• Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.

BEST LAYERED SALAD

Steps:

• In a large bowl add lettuce to fill bowl 3/4 full.
• Layer with green onions, green pepper and mushrooms.
• Carefully spread mayonnaise over surface.
• Top with peas, cheese and bacon.

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.