Layered Salad With Curry Dressing Recipes

LAYERED SALAD

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.

CURRY DRESSING

Steps:

• Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

SPINACH SALAD WITH CURRY DRESSING

Steps:

• On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

SPICY ENGLISH SEVEN-LAYER SALAD

Steps:

• Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
• Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
• In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

LIKE THAT SWEET CURRY SALAD DRESSING

Steps:

• Combine all ingredients in jar with tight fitting lid and shake well.
• Refrigerate until ready to use.
• Shake dressing well before serving.
• FYI: If the dressing is too thick, thin with a little bit more milk or water to desired consistency.

LAYERED GREEN SALAD RECIPE

Steps:

• In a large glass bowl, layer salad ingredients in order listed above.
• Combine dressing ingredients in a separate bowl and whisk together until combined.
• Pour over the top of the peas and spread to cover.
• Cover and refrigerate for up to 8 hours.

BEET AND CARROT SALAD WITH CURRY DRESSING AND PISTACHIOS

Steps:

• Preheat oven to 350°F. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5-7 minutes. Let cool, then coarsely chop.
• Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
• Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
• Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8-10 minutes.
• Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
• Do Ahead
• Curry dressing can be made 2 days ahead. Cover and chill.

LAYERED SALAD WITH ROASTED GARLIC DRESSING

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 CURRY PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• Meanwhile, in 4-quart glass salad bowl or 13x9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.
• In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.