Lovely Layered 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.

LAYERED SALAD IN A JAR

Steps:

• In small bowl, mix yogurt and vinegar; set aside.
• In each of two 1-quart jars or medium bowls, place half of the lettuce. Fill each jar with layers of half of the next 5 ingredients.
• Top each jar with half of the yogurt mixture; seal jar. Refrigerate until ready to serve. To serve, pour into serving bowl, toss to coat.

LAYERED SALAD

Steps:

• Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
• In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
• In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
• Peel and chop hard-cooked eggs.
• Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.

LAYERED SALAD

Steps:

• 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.
• 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.

CLASSIC LAYERED SALAD

Steps:

• Layer lettuce, onions, peas and ham in large straight-sided clear glass bowl.
• Mix mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.
• Top with cheddar and tomatoes just before serving; toss gently.

SIMPLE LAYERED SALAD

Steps:

• I use a 13 cup plastic container, with lid.
• Mix mayonnaise with seasonings & sugar, make sure sugar dissolves, put aside.
• Place lettuce on bottom of container.
• Add onion, eggs, then peas.
• Put dressing on top of these layers, smooth out & seal to sides of container.
• Top dressing with bacon, then cheese as top layer.
• Cover & refrigerate for at least 12 hours up to 24 hours.
• You can mix it up before serving, but we just portion out what we want.
• For a large crowd, you can double or triple this easily and feed a bunch of people.
• Cooking time is refrigerator time.

BEST LAYERED SALAD

Steps:

• In a large bowl add lettuce to fill bowl 3/4 full.
• Layer with green onions, green pepper and mushrooms.
• Carefully spread mayonnaise over surface.
• Top with peas, cheese and bacon.