Layered Walnut Salad 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.

SEVEN LAYER SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

WALDORF LAYERED SALAD

Steps:

• Layer lettuce, grapes and celery in large bowl.
• Mix mayo and dressing; toss with apples. Spoon over celery layer; spread over salad to seal. Refrigerate several hours.
• Top with cheese and nuts before serving.

EASY LAYERED FRUIT SALAD

Steps:

• In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

CANDIED WALNUT SALAD

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
• Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
• In salad bowl, make the dressing by combining vinegar, oil, and mustard.
• Gently toss greens in dressing.
• Allow walnuts to cool 10-15 minutes, then toss with greens.
• Serve and enjoy!

CHICKEN SALAD WITH WALNUTS (EASY & SIMPLE)

Steps:

• Mix all ingredients together in a large bowl.
• Refrigerate for at least 1 hour.
• As a sandwich filling - spread mixture on 9 slices of white or wheat bread.
• Top with 9 slices of bread.
• Trim bread crusts and cut diagonally into four triangular sections.

LAYERED WALNUT SALAD

Steps:

• Turn walnuts into saucepan of rapidly boiling water. Boil 3 minutes and then drain well.
• Toss with oil, garlic salt, and dill weed on shallow baking pan.
• Toast at 350°F for 10-12 minutes, stirring once; cool.
• Arrange in order in straight-sided bowl (6 1/2 in diameter, 3 1/2 inches deep), 2 cups lettuce, row of tomatoes, cut sides against glass, cheese,cooked peas, 3/4 cups walnuts and remaining lettuce.
• Top with 1 cup creamy dressing, spreading in an even layer, completely to edge of bowl.
• Cover and chill several hours or overnight (overnight is better).
• At serving time, add remaining dressing and sprinkle with reserved walnuts
• (I put remaining dressing and walnuts on right away and then chill).
• Creamy dressing: just stir together all the ingredients.