Deluxe Layered Salad Recipes

LAYERED SALAD

Layered Salad image

Provided by Ree Drummond : Food Network

Time 1h

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 heads iceberg lettuce, chopped
4 tomatoes, cut into wedges
8 ounces baby spinach
8 Perfect Hard Boiled Eggs, recipe follows, chopped
Salt and freshly ground black pepper
1 pound bacon, cooked and chopped
1 bunch green onions, thinly sliced
8 ounces grated sharp Cheddar
One 10-ounce bag frozen peas, partially thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 eggs

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.

LAYERED SALAD

Layered Salad image

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

Ingredients

4 eggs
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
¼ teaspoon garlic powder
½ pound bacon - cooked and crumbled
1 large tomato, chopped

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

DELUXE TOSSED AND LAYERED SALAD

Deluxe Tossed and Layered Salad image

This comes from my sister Terry, and was published in the church cookbook for the Molalla Christian Church, here in Oregon. Prep time includes chilling.

Provided by cxstitcher57

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 head green lettuce
2 large tomatoes, chopped
2 avocados, chopped
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 cup crouton

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).

Nutrition Facts : Calories 315.3, Fat 23.2, SaturatedFat 9.4, Cholesterol 41.9, Sodium 420.8, Carbohydrate 14.4, Fiber 6.2, Sugar 2.9, Protein 15.3

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

Ingredients

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

LAYERED FRUIT SALAD

Layered Fruit Salad image

Number Of Ingredients 9

Ingredients

1 pint blueberries fresh
2 tablespoons lemon juice fresh
2 bananas sliced
1 pint strawberries sliced and sweetened (reserve 8 slices)
3 oranges peeled and sliced crosswise
1 (15-ounce) can pineapple slice quartered (reserve 1 whole slice)
1/2 cup orange liqueur
powdered sugar Sifted
mint leaves Fresh

Steps:

In a 2-quart serving bowl place 1 1/2 cups blueberries. Reserve remaining 1/2 cup.Sprinkle lemon juice on bananas. Place bananas on top of blueberries. Add a layer of strawberries, then oranges. Arrange quartered pineapple slices in a circle around outer edge. Fill center of circle with reserved blueberries. Top blueberries with reserved pineapple slice. Finish arrangement with eight reserved strawberry slices around pineapple slice. Carefully pour liqueur over the fruit. Cover and chill for 1 hour.Top with sugar and decorate with mint leaves.

Nutrition Facts : Nutritional Facts Serves

LAYERED SALAD

Layered Salad image

Number Of Ingredients 20

Ingredients

2 quarts iceburg lettuce washed, torn into bite-size pieces, and crisped
2 cups carrots shredded
1 1/2 cups peas shelled fresh, cooked
1 1/2 cups zucchini shredded
3/4 cup celery thinly sliced
3/4 cup green onion minced
2 teaspoons sugar
3/4 cup mayonnaise real
1/4 cup sour cream
1 tablespoon cream style horseradish
1/2 cup Romano cheese grated
* Part two.
1/2 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon dry mustard
* Part two.
1/2 cup olives chopped, pitted
2 eggs hard-cooked and sieved

Steps:

Arrange lettuce in bottom of glass salad bowl. Layer carrots, peas, zucchini, celery and green onions (in that order) on lettuce. Sprinkle with sugar. Mix together mayonnaise, sour cream, and horseradish until well blended. Spread evenly over top. Sprinkle with Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette Dressing.Vinaigrette Dressing:*Place all ingredients into blender or food processor and blend well. Serve dressing over layered salad.Garnish:*Garnish with olives over all and a sprinkling of sieved eggs around outer edge.

Nutrition Facts : Nutritional Facts Serves