Layered Summertime Salad Food

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.

LAYERED SUMMERTIME SALAD

Steps:

• Cook pasta as directed on package; drain. Rinse with cold water; drain.
• In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder.
• In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top.
• Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.

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.

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 SUMMERTIME SALAD

Steps:

• Cook the pasta, then drain and rinse under cold running water.
• Combine the mayo, lemon juice, sugar, and garlic powder for the dressing.
• Mix the pasta, green onions, and 1/2 of the bacon together.
• Layer 1/2 of the romaine, 1/2 of the pasta mix, 1/2 of the veggies 1/2 of the dressing, and 1/2 of the cheese.
• Repeat layers.
• Top with remaining bacon.
• Chill until ready to serve.

LAYERED SUMMER SALAD

Steps:

• Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
• Mix mayo, sour cream and basil.
• Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
• Cover.
• Refrigerate at least 5 hours.
• Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

LAYERED SUMMER SALAD

Steps:

• In a medium bowl, combine the yellow pepper, lemon juice, and 1 tablespoon olive oil and toss to coat. Season with salt and pepper and transfer to a clear serving bowl.
• Repeat with remaining vegetables, tossing each in a different juice or vinegar and oil combination, spreading each in a thin layer in the bowl.

LAYERED SUMMERTIME SALAD

Steps:

• Cook pasta as directed on package; drain. Rinse with cold water; drain.
• Mix pasta, onions and half of the bacon in medium bowl. Mix mayonnaise, cheese, lemon juice, sugar and garlic powder in small bowl.
• Layer salad greens, pasta mixture, pea pods, cauliflowerets, broccoli and bell pepper in 3-1/2-quart salad bowl. Pour mayonnaise mixture evenly over top.
• Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.