A Different Layered Salad Recipes

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SIMPLE LAYERED SALAD



Simple Layered Salad image

My husband used to have a restaurant & when we would cater events we always made this salad. It was always a hit and never any leftovers, just a bit different from most on the site. The lettuce stays crisp for several days, excellent for a lite lunch. Hope you enjoy.

Provided by Gator Lady

Categories     Refrigerator

Time 12h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 small head of lettuce, torn into bite size pieces
1 medium onion, chopped
1 (15 ounce) can English peas
3 -4 hardboiled egg, chopped
1/2 lb bacon, fried & crumbled (I use the real bacon bits, in the jar)
1 lb cheese, shredded, sharp cheddar
2 cups mayonnaise
1/2 teaspoon seasoning salt (to taste)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
2 teaspoons sugar

Steps:

  • I use a 13 cup plastic container, with lid.
  • Mix mayonnaise with seasonings & sugar, make sure sugar dissolves, put aside.
  • Place lettuce on bottom of container.
  • Add onion, eggs, then peas.
  • Put dressing on top of these layers, smooth out & seal to sides of container.
  • Top dressing with bacon, then cheese as top layer.
  • Cover & refrigerate for at least 12 hours up to 24 hours.
  • You can mix it up before serving, but we just portion out what we want.
  • For a large crowd, you can double or triple this easily and feed a bunch of people.
  • Cooking time is refrigerator time.

A DIFFERENT LAYERED SALAD



A Different Layered Salad image

I grew up with a traditional layered salad with peas and bacon and cheese. This one is a little different and I like it!

Provided by SweetySJD

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon lemon juice
1 teaspoon lemon juice
2 garlic cloves, minced
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
2 cups Baby Spinach
3 1/2 cups roasted deli chicken, skin removed, torn in pieces
1 red pepper, cut in strips
4 large eggs, hard-boiled
1 small head iceberg lettuce, coarsely chopped
2 medium carrots, shredded
1/2 cup cheddar cheese, shredded
1/4 cup pecan pieces, toasted and coarsely chopped
3 slices bacon, fried crisp and coarsely crumbled

Steps:

  • Use a 4-5 quart serving bowl, preferably clear glass so layers are visible.
  • Whisk all dressing ingredients in a small bowl until well combined. Refrigerate until ready to use.
  • Spread spinach over bottom of serving bowl.
  • Top with chicken.
  • Place a row of red pepper strips around the sides of the bowl and scatter remaining strips in the middle.
  • Place egg wedges against side of bowl, the rest in the middle.
  • Top with even layers of lettuce and carrots.
  • Spread dressing over top to the edges of bowl to seal.
  • Refrigerate two hours, or cover airtight and refrigerate overnight.
  • Just before serving sprinkle with cheese, pecans and bacon.
  • I prefer to toss it as well, but some people just spoon through the layers.

Nutrition Facts : Calories 485.5, Fat 34.8, SaturatedFat 10.4, Cholesterol 244.2, Sodium 564.4, Carbohydrate 10.2, Fiber 2.4, Sugar 4.4, Protein 32.6

TWENTY FOUR HOUR LAYERED SALAD



Twenty Four Hour Layered Salad image

Amazing salad with a creamy sour cream dressing.

Provided by Heather

Categories     Salad     Vegetable Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 14

½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5 hard-cooked eggs, sliced
2 cups peas
½ green bell pepper, chopped
5 green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

Steps:

  • Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g

CLASSIC LAYERED SALAD



Classic Layered Salad image

See the reason this Classic Layered Salad is a potluck favorite: red onions, peas, ham, mayo and more combine for a foolproof Classic Layered Salad.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

8 cups loosely packed chopped iceberg lettuce
1 small red onion, sliced, separated into rings
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
3/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. sugar
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 small tomatoes, chopped

Steps:

  • Layer lettuce, onions, peas and ham in large straight-sided clear glass bowl.
  • Mix mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.
  • Top with cheddar and tomatoes just before serving; toss gently.

Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 6 g, Protein 12 g

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