Hearty Eight Layer Salad Recipes

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HEARTY EIGHT-LAYER SALAD



Hearty Eight-Layer Salad image

I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. -Noreen Meyer, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 17

1-1/2 cups uncooked small pasta shells
1 tablespoon canola oil
3 cups shredded lettuce
3 hard-boiled large eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup julienned fully cooked ham
1 cup julienned hard salami
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped green onions
2 teaspoons Dijon mustard
TOPPINGS:
1 cup shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 417 calories, Fat 32g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 791mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

EIGHT-LAYER SALAD



Eight-Layer Salad image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 cup farro
3 cups low-sodium vegetable or chicken stock (or water)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium butternut squash, peeled and sliced into 3/4-inch cubes
A pinch of crushed red pepper
1 cup fat-free Greek yogurt
1 cup packed fresh basil (about 2 ounces), finely chopped, plus a little more for serving
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
5 ounces baby kale
8 ounces prosciutto, chopped
2 large shallots, finely chopped
1/2 cup shaved Parmesan
1/3 cup toasted sliced almonds

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.

MAKE-AHEAD HEARTY SIX-LAYER SALAD



Make-Ahead Hearty Six-Layer Salad image

This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It's easy to make, can be assembled ahead of time and looks great. -Noreen Meyer, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

1-1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 large hard-boiled large eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 cup mayonnaise
1/4 cup sour cream
2 green onions, chopped
2 teaspoons Dijon mustard
TOPPINGS:
1 cup shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and 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 chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

Nutrition Facts : Calories 310 calories, Fat 22g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 287mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

HEARTY EIGHT-LAYER SALAD



Hearty Eight-Layer Salad image

This satisfying salad is simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 15

1 ½ cups uncooked small shell macaroni
1 tablespoon vegetable oil
3 cups shredded lettuce
3 large eggs hard-cooked eggs, sliced
¼ teaspoon salt
⅛ teaspoon pepper
1 cup julienned fully cooked ham
1 cup julienned hard salami
1 (10 ounce) package frozen peas, thawed
1 cup mayonnaise
¼ cup sour cream
¼ cup chopped green onions
2 teaspoons Dijon mustard
1 cup shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook macaroni 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 macaroni 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.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 19.1 g, Cholesterol 107.8 mg, Fat 32.8 g, Fiber 2 g, Protein 14.9 g, SaturatedFat 8.9 g, Sodium 798.5 mg, Sugar 2.9 g

HEARTY EIGHT-LAYER SALAD



Hearty Eight-Layer Salad image

A layered salad from TOH that I have yet to try. I like the combination of ingredients. Cooking time is chill time.

Provided by PugGrannie

Categories     < 4 Hours

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups small shell pasta, uncooked
1 tablespoon vegetable oil
3 cups lettuce, shredded
3 hard-cooked eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup ham, julienned
1 cup salami, julienned
1 (10 ounce) package frozen peas, thawed
1 cup mayonnaise
1/4 cup sour cream
1/4 cup green onion, chopped
2 teaspoons Dijon mustard
1 cup colby or 1 cup monterey jack cheese, shredded
2 tablespoons fresh parsley, minced

Steps:

  • Cook macaroni 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 macaroni 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.

Nutrition Facts : Calories 260.8, Fat 16, SaturatedFat 4.9, Cholesterol 83, Sodium 362.6, Carbohydrate 21.2, Fiber 1.9, Sugar 3.7, Protein 8.5

EIGHT LAYER SALAD



Eight Layer Salad image

I found this in a new cookbook and thought it looked really good. Thought I would share it with you!

Provided by Kim127

Categories     < 15 Mins

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

10 ounces fresh spinach, washed,dried and torn into pieces
1/2 lb bacon, cooked and crumbled
6 hard-boiled eggs, diced
1 head romaine lettuce or 1 head iceberg lettuce, washed,dried and torn into pieces
1 (10 ounce) package frozen baby peas, thawed and drained
1 cup sliced sweet onion
2 teaspoons sugar
salt and pepper
2 cups mayonnaise
1 cup sour cream
1 cup coarsely grated swiss cheese

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.

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