LAYERED SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 15
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 GREEK SALAD FOR A CROWD
Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare "Opa!" in excitement.
Provided by My Food and Family
Categories Side Dish Recipes
Time 1h40m
Yield 18 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Combine lettuce and spinach; place half in 6-qt. serving bowl.
- Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
- Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.
Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.202 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SEVEN LAYER SALAD
I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.
Provided by Leah Mae
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g
LAYERED SALAD FOR A CROWD
This salad is a favorite of my three sons. I took it to a luncheon honoring our school district's food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. -Linda Ashley, Leesburg, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.
Nutrition Facts : Calories 151 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
LAYERED CHICKEN SALAD FOR A CROWD
Aina was from Finland, and like the rest of us arriving in Quebec City, wanted to learn French to enjoy the culture while she was here. There was a small group of us; two from the U.S., one from QC, Sweden, Japan and Finland. Aina hosted a luncheon and this marvelous concoction was served with a glass of white wine and a crusty bread. Never had I enjoyed anything as much and had to have the recipe. Aina returned to Finland, but left fond memories behind of warm exchanges, fun walks, great conversations, and the ladies luncheon!
Provided by Gingerbee
Categories Chicken
Time 44m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- To prepare this beautiful salad you have to do some things in advance.
- Boil the rice in chicken bouillon.
- Let cool.
- Skin and debone the chicken; cut into strips.
- (I buy the chicken ready cooked in the supermarket, but you can roast your own).
- Cut cheese in small bite-size cubes.
- Cut ham in small cubes.
- Clean and cook shrimp and keep chilled.
- Defrost peas if not using fresh.
- Wash leek thoroughly and slice thin.
- In a large bowl, mix 1/2 chicken, mayonnaise, sour cream, spices, mustard and leek and let it rest overnight in refridgerator.
- Serving Day: In successive layers, arrange lettuce, rice, mayonnaise/chicken mixture, shrimps, peas, ham, cheese, and balance of the chicken.
- Topping/Decoration: Halved tomatoes, shrimps, cucumber, chopped dill, and red pepper.
Nutrition Facts : Calories 557.3, Fat 28.1, SaturatedFat 11, Cholesterol 227.6, Sodium 1404.1, Carbohydrate 30.5, Fiber 3.8, Sugar 6.6, Protein 44.7
ITALIAN LAYERED SALAD (CROWD SIZE)
Make and share this Italian Layered Salad (Crowd Size) recipe from Food.com.
Provided by SUSIE IN MISSOURI
Categories Summer
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
- Mix mayonnaise and Italian dressing until well blended.
- Spread over vegetables.
- Sprinkle with cheese.
- Cover and refrigerate at least 2 hours until chilled or overnight.
- Sprinkle with parsley just before serving.
Nutrition Facts : Calories 96, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 186.5, Carbohydrate 11.1, Fiber 1.6, Sugar 1.8, Protein 1.8
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