Layered Summer Salad Recipes

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LAYERED SUMMER SALAD



Layered Summer Salad image

Make this Layered Summer Salad part of this season's menu. This gorgeous Layered Summer Salad includes tomatoes, peas, red onions, mushrooms and more!

Provided by My Food and Family

Categories     Side Dish Recipes

Time 5h30m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

4 cups tightly packed torn romaine lettuce
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg. (10 oz.) frozen peas, thawed
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh basil
4 slices cooked OSCAR MAYER Bacon, crumbled

Steps:

  • Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
  • Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
  • Top with remaining cheese and bacon just before serving.

Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 6 g

LAYERED SUMMER SALAD



Layered Summer Salad image

A little fresh basil in the dressing brings this make-ahead salad up-to-date. Substitute torn romaine lettuce for the spinach, if you like. For a dramatic presentation, serve this salad in a clear glass bowl. The salad must refrigerate for 5 hours, which is included in preparation time. This recipe is by Kraft.

Provided by CookingONTheSide

Categories     Onions

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 10

4 cups torn spinach
1 1/2 cups shredded mild cheddar cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 (10 ounce) package frozen green peas, thawed, drained
1/2 cup kraft mayo mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

Steps:

  • Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
  • Mix mayo, sour cream and basil.
  • Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
  • Cover.
  • Refrigerate at least 5 hours.
  • Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

Nutrition Facts : Calories 170.6, Fat 11.3, SaturatedFat 5, Cholesterol 24.2, Sodium 244.5, Carbohydrate 10.9, Fiber 2.7, Sugar 4.3, Protein 7.3

LAYERED SUMMERTIME SALAD



Layered Summertime Salad image

Come and get it! Luscious layers of meat and veggies that can be made ahead and will feed a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 10

Number Of Ingredients 13

2 cups uncooked gemelli (twist) pasta (8 ounces)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower florets
1 cup broccoli florets
1 large red bell pepper, finely chopped (1 1/2 cups)

Steps:

  • Cook pasta as directed on package; drain. Rinse with cold water; drain.
  • In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder.
  • In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top.
  • Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 20 mg, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg

LAYERED SUMMER SALAD



Layered Summer Salad image

A great dish to bring to a party, Layered Summer Salad is simple to make and stunning to look at.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 large yellow bell pepper, julienned
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large red bell pepper, julienned
1 large orange bell pepper, julienned
20 radishes, very thinly sliced
6 medium carrots, finely shredded
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons grapefruit juice
2 tablespoons raspberry wine vinegar

Steps:

  • In a medium bowl, combine the yellow pepper, lemon juice, and 1 tablespoon olive oil and toss to coat. Season with salt and pepper and transfer to a clear serving bowl.
  • Repeat with remaining vegetables, tossing each in a different juice or vinegar and oil combination, spreading each in a thin layer in the bowl.

DIG-DEEP LAYERED SUMMER SALAD



Dig-Deep Layered Summer Salad image

This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

2 cups hard wheat berries (pearl barley can be substituted)
2 quarts cold water
6 tablespoons freshly squeezed lemon juice (about 2 lemons)
1/4 cup white-wine vinegar
4 teaspoons Dijon mustard
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon sugar
1/2 teaspoon celery seed
1 cup extra-virgin olive oil
3/4 head celery, strings removed, sliced thinly on the diagonal (about 2 1/4 cups)
1 1/2 cups dried tart cherries
10 ounces Maytag blue cheese, crumbled (2 1/3 cups)
1 small head green cabbage, thinly shredded (about 5 cups)
5 large carrots, peeled and grated (about 5 cups)

Steps:

  • Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
  • Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
  • Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
  • Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
  • In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.

LAYERED SUMMER SALAD



Layered Summer Salad image

Make and share this Layered Summer Salad recipe from Food.com.

Provided by Rhonda O

Categories     Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 cups torn lettuce
1 medium red onion, sliced
2 cups sliced green peppers
1 cup shredded cheddar cheese
1 pint cherry tomatoes, sliced in half
4 cups sliced summer squash
3/4 cup Hellmann's mayonnaise
3 tablespoons horseradish
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 dash hot pepper sauce
1/4 teaspoon garlic salt

Steps:

  • In a large deep bowl layer lettuce, onion, green pepper, and cheese.
  • Add ring of squash,In medium bowl stir together real mayonnaise,horseradish, lemon juice,Worcestershire, hot pepper sauce and garlic salt until smooth.
  • Spoon dressing into center;surround with remaining tomatoes.
  • Cover and refrigerate 4 to 6 hours or overnight.

Nutrition Facts : Calories 143.7, Fat 9.9, SaturatedFat 3.3, Cholesterol 16.4, Sodium 234.7, Carbohydrate 11, Fiber 1.9, Sugar 4.9, Protein 4.4

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