Multi Layered Asian Salad Food

LAYERED ASIAN SALAD RECIPE

Steps:

• Whisk dressing, peanut butter and Sriracha sauce until blended; spread onto bottom of clear 2-1/2-qt. bowl.
• Cover with layers of remaining ingredients.
• Toss salad with dressing mixture just before serving.

MULTI-LAYERED ASIAN SALAD

Steps:

• Cube chicken tenderloins and stir-fry in a half-cup of the Asian dressing along with the jalapeno, onion, garlic, curry powder, and a dash or two of salt. Add a bit of olive oil if needed.
• Melt peanut butter in a saucepan or the microwave just enough to make it easily mixable. Stir remaining spices and Asian dressing into the peanut butter and stir until thoroughly mixed.
• Layer the veggies as desired, pouring half of the Asian/peanut dressing over the first half of veggie layers. I do recommend using the chicken as the center layer of the salad. Layer remaining veggies and pour remaining dressing over them.
• Serve immediately or chill for later :-).

MULTI-LAYERED SALAD

Steps:

• In a large glass straight-sided bowl, layer ingredients in order listed.
• Mix the mayo, sour cream and lemon juice together and spread evenly over the layered vegetables, sealing to edge of bowl, this could be about a 1/2 inch layer.
• Cover with plastic wrap and refrigerate for 24 hours.
• Before serving remove wrap and top with cheese and bacon bits.