Chriss Layered Vegetable Salad Recipes

CREAMY LAYERED VEGETABLE SALAD

Steps:

• In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
• Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
• Just before serving, sprinkle with croutons; toss.

RUTH'S CHRIS CHOPPED SALAD RECIPE - (3.9/5)

Steps:

• In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed. Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions. LEMON BASIL DRESSING: Combine all ingredients, add seasoned salt and garlic pepper to taste. Mix well; refrigerate until serving. Refrigerate any leftover dressing.

LAYERED VEGETABLE SALAD

Steps:

• In a large bowl, layer salad with vegetables and ingredients in order given.
• Chill 30 minutes to 1 hour.
• This salad is best eaten, shortly after being made.
• Serves 8.
• Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

CHRISTINA'S SALAD

Steps:

• Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
• Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

LAYERED VEGETABLE SALAD

Steps:

• Put half of the lettuce in the bottom of a clear glass salad bowl.
• Layer the ingredients alternately with the peas.
• Use complimenting colors as you layer the veggies.
• Mix the Mayo & chili sauce.
• Top the salad with the last half of the iceberg lettuce.
• Spread dressing over the top of the salad.
• Cover and refrigerate for 24 hours.

LAYERED VEGETABLE SALAD WITH CAPER AND THYME DRESSING

Steps:

• In a large glass bowl make separate layers with the cabbage, the onions, the bell peppers, and the peas. In a bowl whisk together the yogurt,the mayonnaise, the capers, the thyme, and salt and pepper to taste, pour the dressing over the peas, spreading it evenly, and chill the salad, covered, for 6 hours. The salad may be made 1 day in advance and kept covered and chilled. Combine the salad well and serve it with additional salt and pepper to taste.

CHRIS'S HAWAIIAN FLUFF SALAD

Steps:

• Mix whipped topping, sour cream, pudding mix, and food coloring together in a large bowl until combined. Add fruit cocktail, pineapple, marshmallows, mandarin oranges, strawberries, and banana and mix well.
• Chill for 3 to 4 hours before serving.