Lindas Luscious Layered Salad Food

STAY CRISP LAYER SALAD

Stay Crisp Layer Salad image

Provided by Food Network

Time 10m

Number Of Ingredients 11

Ingredients

1 head iceburg lettuce
1 10-ounce package fresh spinach
1 bunch green onions, chopped
1 can peas, washed and drained
1 jar bacon bits
7 hard cooked eggs, chopped
8 ounces grated cheddar cheese
Parmesan cheese
1 cup sour cream
1/2 cup sugar
1/2 cup mayonnaise

Steps:

Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight.
Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients.

LINDA'S LUSCIOUS SPINACH DIP

Linda's Luscious Spinach Dip image

This dip is always a HUGE hit whenever I serve it. Great in a bread bowl, or as a dip for veggies, chips (ruffled are best) crackers, scoops, or pita and bagel chips. The time doesn't include the time in the fridge to meld flavors. You can add a small jar of chopped artichoke hearts to this recipe if you like!

Provided by Lindas Busy Kitchen

Categories Spinach

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) container sour cream (low fat may be used)
1 cup mayonnaise (low fat may be used)
1 (1 7/8 ounce) package knorr's leek soup mix
1/4 bell pepper, chopped fine
1 garlic clove, chopped fine
3 green onions, chopped fine
1 (10 ounce) package frozen chopped spinach, thawed, and drained (wrap in a terrycloth dish towel, and squeeze hard to remove all the water)
1 loaf round sourdough loaf (1 pound) or 1 loaf round pumpernickel bread (1 pound)

Steps:

In a medium size bowl mix sour cream and mayonnaise together.
In a terrycloth towel, squeeze dry the spinach, to remove as much water as you can. This is important, so your dip won't be watery.
Add dry soup mix, pepper, garlic, green onions and spinach to sour cream/mayonnaise mixture. Mix well.
Chill in the refrigerator for 6 hours, or overnight so flavors will meld.
Remove top and insides of sourdough bread, and fill with dip mixture.
Tear leftover bread into pieces for dipping in the dip.

Nutrition Facts : Calories 224.7, Fat 18.7, SaturatedFat 7.8, Cholesterol 27.8, Sodium 478.7, Carbohydrate 12.6, Fiber 1.2, Sugar 2, Protein 3.5

LUSCIOUS LAYERED SALAD

Luscious Layered Salad image

This colorful salad has layers of crunchy vegetables topped with cheese and bacon bits.

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

1 ½ cups mayonnaise
2 tablespoons sugar substitute
½ teaspoon garlic powder
1 head iceberg lettuce, washed and torn
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 each green onions, chopped
1 cucumber, chopped
2 (14.5 ounce) cans RED GOLD® PETITE DICED TOMATOES or REDPACK® PETITE DICED TOMATOES, drained
1 cup shredded mozzarella cheese
1 ½ tablespoons artificial bacon bits

Steps:

Combine the dressing ingredients in a small bowl; stir until well bended. Cover the bottom of a 9 x 13 inch baking dish with 1/2 the lettuce. Spread 1/2 of the dressing over the lettuce.
Layer the peppers, celery, green onion, cucumber and RED GOLD® or REDPACK® PETITE DICED TOMATOES over the dressing. Cover with remaining lettuce and dressing. Sprinkle with cheese and bacon bits. Refrigerate until ready to serve.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 12.5 g, Cholesterol 25.7 mg, Fat 35.5 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 6.5 g, Sodium 564.5 mg, Sugar 6.6 g

LAYERED SALAD WITH ROASTED GARLIC DRESSING

Layered Salad with Roasted Garlic Dressing image

Provided by Rick Rodgers

Categories Salad Milk/Cream Blender Garlic Olive Tomato Side Fourth of July Picnic Vegetarian Low Cal High Fiber Basil Fennel Chickpea Zucchini Summer Healthy Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

2 large heads of garlic
2 teaspoons extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsely chopped fresh basil
2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup coarsely chopped pitted Kalamata olives
1 12-ounce container grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

Steps:

Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD: can be made 8 hours ahead.Keep chilled.
Just before serving, toss salad.

LOVELY LAYERED SALAD

Lovely Layered Salad image

Just one look will tell you why we couldn't call this party-perfect recipe anything other than Lovely Layered Salad!

Provided by My Food and Family

Categories Side Dish Recipes

Time 1h20m

Yield 16 servings, 1 cup each

Number Of Ingredients 8

Ingredients

3 cups each tightly packed torn romaine lettuce and arugula leaves
2 cups each halved cherry tomatoes, sliced fresh mushrooms and blanched cut fresh green beans
1/2 red onion, thinly sliced, separated into rings
4 hard-cooked eggs, sliced
3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. sugar
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

Combine salad greens in large bowl; top with layers of vegetables and eggs.
Mix mayo, Parmesan and sugar until blended; spread over eggs, completely covering salad. Sprinkle with cheddar.
Refrigerate 1 hour.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

LAYERED SALAD

Layered Salad image

This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.

Provided by FRANCESWOOD

Categories Salad Green Salad Recipes

Time 13h55m

Yield 8

Number Of Ingredients 11

Ingredients

4 eggs
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
¼ teaspoon garlic powder
½ pound bacon - cooked and crumbled
1 large tomato, chopped

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.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 18.6 g, Cholesterol 124.1 mg, Fat 50.4 g, Fiber 4.3 g, Protein 11.2 g, SaturatedFat 8.6 g, Sodium 749.2 mg, Sugar 8 g