Eight Layer Fruit Salad Supreme Recipes

EIGHT-LAYER SALAD

Steps:

• Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
• Preheat the oven to 400 degrees F.
• Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
• Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
• In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.

LAYERED SALAD SUPREME

Steps:

• In 3-quart glass bowl with straight sides, layer lettuce, broccoli, carrots, beans and onion slices.
• In small bowl, mix all dressing ingredients except parsley until well blended. Spread dressing evenly over salad. Sprinkle with parsley. Serve immediately or cover and refrigerate several hours or overnight.

8-LAYER SALAD

Steps:

• Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
• Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
• Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
• Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
• Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.

HEARTY EIGHT-LAYER SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

FRUIT SALAD SUPREME

Steps:

• On individual plates, arrange watercress, pineapple and oranges. Top with cantaloupe and onions. In a small bowl, whisk oil, lime juice, sugar and hot pepper sauce until sugar is dissolved. Stir in sour cream. Serve with salads. Diabetic Exchanges: One serving with 2 tablespoons of dressing (prepared with fresh pineapple and light sour cream) equals 3 fat, 1-1/2 fruit also, 216 calories, 15 mg sodium, 0 cholesterol, 27 gm carbohydrate, 2 gm protein, 15 gm fat.© Copyright Reiman Publications, 1993-1997

EIGHT-LAYER FRUIT SALAD SUPREME

Steps:

• Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
• Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
• Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
• Top with whipped topping and pecans to serve.

LAYERED FRUIT SALAD SUPREME

Steps:

• Mix the cream cheese, milk, lemon peel and lemon juice until well blended and smooth.
• Beat the whipping cream and confectioners' sugar in a small chilled bowl until stiff. Fold cream cheese mixture gently into whipped cream.
• Cut the apples into thin slices. Mix 1/2 of the cream cheese mixture and the apple slices, stirring to coat.
• Cut the honeydew into cubes and place in a 3-quart bowl. Spread apple mixture on top of melon. Place grapes on apple mixture.
• Spread remaining cream cheese mixture over grapes. Sprinkle pecans on top. Refrigerate until ready to serve.

EIGHT LAYER SALAD

Steps:

• In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
• Press down.
• Add layers of bacon, eggs, and lettuce.
• Press down.
• Season again with salt, pepper and 1 teaspoon sugar.
• Add layers of peas and onion.
• Combine mayonnaise and sour cream and completely cover salad.
• Top with cheese.
• Cover and refrigerate overnight.
• Toss just before serving.

EIGHT-LAYER FRUIT SALAD SUPREME

Steps:

• Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
• Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
• Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
• Top with whipped topping and pecans to serve.