Layered Oreo Salad Delicious Recipes

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LAYERED SALAD



Layered Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 15

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.

OREO® FLUFF SALAD



Oreo® Fluff Salad image

Creamy, simple, quick, and kid-friendly dessert. With only 4 ingredients, it's cheap and sure to be a family favorite. This recipe is doubled to fit my family. Cut everything in half for a single batch.

Provided by MelindaSAbel

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 4

4 cups milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (8 ounce) containers whipped topping (such as Cool Whip®)
30 chocolate sandwich cookies (such as Oreo®), crushed, or to taste

Steps:

  • Stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. Stir cookies into pudding until well blended. Cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 43.2 g, Cholesterol 6.5 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 404 mg, Sugar 32.2 g

LAYERED SALAD WITH ROASTED GARLIC DRESSING



Layered Salad with Roasted Garlic Dressing image

Provided by Rick Rodgers

Categories     Salad     Milk/Cream     Blender     Garlic     Olive     Tomato     Side     Fourth of July     Picnic     Vegetarian     Low Cal     High Fiber     Basil     Fennel     Chickpea     Zucchini     Summer     Healthy     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 large heads of garlic
2 teaspoons extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsely chopped fresh basil
2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup coarsely chopped pitted Kalamata olives
1 12-ounce container grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

Steps:

  • Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
  • Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD: can be made 8 hours ahead.Keep chilled.
  • Just before serving, toss salad.

LAYERED NACHO SALAD



Layered Nacho Salad image

Provided by Lisa A. Wilson

Categories     Bean     Cheese     Chicken     Leafy Green     turkey     Vegetable     No-Cook     Kid-Friendly     Quick & Easy     Lunch     Avocado     Bon Appétit     Texas     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 9

2 large ripe avocados, peeled, pitted
2 cups (or more) purchased thick salsa (mild or medium-hot)
1 head red leaf lettuce, torn into bite-size pieces
3 cups shredded cooked chicken or turkey
3 cups broken tortilla chips
1 15-ounce can black beans, rinsed, drained
4 green onions, chopped
1 small green bell pepper, chopped
1 cup (packed) grated sharp cheddar cheese

Steps:

  • Place avocados in medium bowl. Add 1/3 cup salsa and mash to chunky guacamole consistency. Season with salt and pepper.
  • Layer half of lettuce, chicken or turkey, chips, beans, green onions, bell pepper and cheese in large bowl. Top with half of guacamole and half of remaining salsa. Repeat layering with remaining ingredients. Use additional salsa to cover top if necessary. (Can be made 3 hours ahead. Cover; chill.)

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