COMPANY'S COMING MULTI LAYERED SALAD
For special events or for show, a deep punch bowl or large glass bowl really shows off this salad. It is a bit harder to layer in a bowl that is rounded but it looks great if you are having it on your table. I personally do not like head lettuce, so I use romaine, spring mix and sometimes add spinach to it.
Provided by Sandy Williams
Categories Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. Cut or break lettuce into small pieces. Layer in bottom of 9 x 13 inch pan or large glass bowl. Scatter each layer in order given.
- 2. Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to the edge of pan or bowl.
- 3. Scatter grated cheese over all followed by bacon bits. Seal well with plastic wrap. Store in refrigerator for at least 24 hours before serving. This keeps well a day or two.
- 4. Garnish: To have greens on top sprinkle a few slices of green onion over all.
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.
MULTI-LAYERED SALAD
I have seen many versions of the Seven layer salad and I have combined several to make up this salad. This salad should be prepared 24 hours in advance of serving. (The cooking time is the refrigeration time)
Provided by Shar-on
Time P1DT1h
Yield 10-12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 353.8, Fat 27.4, SaturatedFat 10.1, Cholesterol 146.2, Sodium 501.2, Carbohydrate 16, Fiber 2.8, Sugar 5.5, Protein 12.3
7-LAYER SALAD
This light yet impressive salad is ideal for a potluck or any large gathering; assemble it up to 4 hours in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium heat until browned and fat is rendered, 10 to 15 minutes. Transfer to paper towels to drain and crisp.
- Meanwhile, in a food processor, combine buttermilk, avocado, lemon juice, and oil; season generously with salt and pepper. Puree until smooth.
- Lightly pack iceberg into the bottom of a large glass bowl or trifle dish. Arrange egg slices vertically along edge of bowl in a single row, then scatter remaining eggs evenly over lettuce. Layer cabbage over eggs, then tomatoes. Season tomatoes with salt, then top with peas. Pour dressing over peas and spread into an even layer using a spatula. Top with cheese and bacon. Refrigerate until ready to serve.
LAYERED CALIFORNIA-STYLE BLT SALAD
This make-and-take favorite complete with layers of bacon, greens, and tomatoes will be the first to go at any party.
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 16
Steps:
- In a very large skillet cook bacon in batches over medium heat until crisp. Drain bacon on paper towels; when cool, coarsely crumble or chop bacon. Set aside.
- In the bottom of a 3- to 4-quart glass bowl, arrange half of the Garlicky Focaccia Croutons. Top with half of the romaine and half of the spinach. Top with half of the tomato slices and half of the bacon. Spread half of the Dilled Avocado Dressing over the bacon, sealing dressing to the edge of the bowl. Repeat layers, ending with the dressing. Cover bowl tightly with plastic wrap. Chill for up to 8 hours. Dilled Avocado Dressing
- In a blender or food processor combine the avocado, mayonnaise, sour cream, lemon juice, fresh dill, milk, garlic salt, and ground black pepper. Cover and blend or process until smooth. Garlicky Focaccia Croutons
- Preheat oven to 300°F. In a large bowl combine foccacia and olive oil; toss to coat. Spread bread cubes evenly in a 15x10x1-inch baking pan. Bake about 20 minutes or until cubes are crisp, stirring once; cool. If desired, store croutons in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 465 kcal, Carbohydrate 11 g, Cholesterol 47 mg, Protein 9 g, SaturatedFat 12 g, Sodium 614 mg, Sugar 3 g, Fat 44 g, UnsaturatedFat 25 g
LAYERED SALAD
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
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
7-LAYER JELLO
Very Good! Can change jello flavors to any flavor or color you want. My Mom makes this for get togethers and always get rave reviews. Use can use red and green for Christmas and so on. From THANK HEAVEN FOR HOME MADE COOKS cookbook. Use a 9 x 13 dish. Preferably glass because this is such a beautiful looking salad. Careful when adding the layers. Start out spooning it on and then tip pan and pour out over spoon as not to mix the layers. Worth the wait. Can use sugar-free jello, fat free evaporated milk, and lite cool whip.
Provided by canson
Categories Gelatin
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- 1st Layer.
- Boil 3/4 cup hot water. Add black cherry jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir. Pour into dish and chill for 40 minutes.
- 2nd Layer.
- Boil 1/2 cup hot water. Add Cherry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over top of 1st layer. Chill for 30 minutes.
- 3rd Layer.
- Boil 3/4 cup hot water. Add lime jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 2nd layer. Chill for 30 minutes.
- 4th Layer.
- Boil 1/2 cup hot water. Add lemon jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over 3rd layer. Chill for 30 minutes.
- 5th Layer.
- Boil 3/4 cup hot water. Add orange jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 4th layer. Chill for 30 minutes.
- 6th Layer.
- Boil 1/2 cup hot water. Add raspberry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over 5th layer. Chill 30 minutes.
- 7th Layer
- Boil 3/4 cup hot water. Add strawberry jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 6th layer. Chill.
- Then spread with cool whip and top with pecans.
MULTI-LAYERED SALAD
Love this salad. It is always made during the hot summer months when I don't want to heat up the kitchen. To save time I buy pre-chopped veggies and pre-cooked bacon.
Provided by Macrayla Evans
Categories Lettuce Salads
Time 30m
Number Of Ingredients 13
Steps:
- 1. To make the dressing: Mix together the mayonnaise, sour cream, and yellow. Put in the refrigerator until you are ready to assemble the salad.
- 2. Fry the bacon until crisp or use pre-cooked bacon strips. Blot the excess bacon grease off with paper towels and set aside to cool. Once cooled, crumble the bacon and set aside.
- 3. Hand-slice into fine strips the iceberg lettuce, or use a food processor with 4mm slicing disc to slice
- 4. In a food processor, or by hand, fine-chop each of the following and set aside: Half of one bunch celery 1 large red bell pepper 1 red onion 1 cucumber 1 tomato
- 5. Layer the chopped and frozen ingredients in the order given: lettuce celery red bell pepper red onion cucumber frozen petite sweet corn ***will thaw as the salad sits tomato frozen sweet peas ***will thaw as the salad sits dressing ***cover the peas entirely Parmesan cheese crumbled bacon
- 6. No need to toss the salad before serving; just dig in and get salad and dressing all in one scoop.
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