Untossed Layered Salad Food

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.

UNTOSSED LAYERED SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water----drizzle with oil and toss to coat.
• Place lettuce in bottom of a 3-quart glass dish.
• Top with cucumber, then pepper, then cooled macaroni, then eggs, then carrots, then onion, ham, peas, and finally cheese.
• In a seperate mixing bowl, whisk together Miracle Whip, sour cream, 1/4 cup chopped scallions, mustard and sugar until smooth. Top dressing mixture over salad.
• Top with remaining chopped scallions for garnish.
• Cover and chill at least 2 hours before serving.

PORK AND SHRIMP SINGAPORE NOODLES

Steps:

• In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
• Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
• In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
• Add in leeks and bell peppers; stir-fry 1 minute.
• Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
• Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

LAYERED TACO SALAD

Steps:

• Make dressing:
• Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
• Cook beef:
• Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
• Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
• Assemble salad:
• Peel and pit avocado, then cut into 1/2-inch pieces.
• Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

DELUXE TOSSED AND LAYERED SALAD

Steps:

• In a large serving bowl, toss together half of all the ingredients except for the Parmesan and croutons; sprinkle half of the Parmesan over the top.
• Layer the remaining ingredients over: lettuce, tomato, avocado, cheddar, Mozzarella, remaining Parmesan, then sprinkle the croutons over the top.
• Refrigerate for 30 minutes, then serve with your favorite dressing (Bersteins is a good brand).

LAYERED PICNIC SALAD

Steps:

• In a 5 to 6 quart clear glass bowl, layer lettuce, broccoli slaw mix, carrots, bell pepper, beans, cheese and tomatoes.
• In small bowl, mix mayo, dressing and Italian seasoning. Spread over top of salad.
• Sprinkle with parsley. Serve immediately, or cover and refrigerate up to 8 hours.
• If desired toss before serving.

LAYERED SALAD

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.

SUMI SALAD

Steps:

• Combine coleslaw, chopped scallions and broken noodles in very large bowl.
• Bake almonds& sesame seeds onto ungreased cookie sheet at 300 degrees for 5-7 minutes, then toss into slaw-scallion-noodle combo bowl.
• Mix the salad oil, sugar, Accent, rice wine vinegar, salt & pepper in separate bowl.
• Mix into salad mixture.
• Marinate overnight, stir occasionally.
• *Make sure noodles are very broken up, and very soft when serving this; important to marinate overnight!
• *I usually double the ingredients in step #3; add 1/2 of dressing to salad for overnight marination and add other half upon serving, to freshen up the salad if needed. The noodles tend to soak up the dressing overnight, especially if using 5 packages of noodles.