Manylayeredsalad Recipes

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EIGHT-LAYER SALAD



Eight-Layer Salad image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 cup farro
3 cups low-sodium vegetable or chicken stock (or water)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium butternut squash, peeled and sliced into 3/4-inch cubes
A pinch of crushed red pepper
1 cup fat-free Greek yogurt
1 cup packed fresh basil (about 2 ounces), finely chopped, plus a little more for serving
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
5 ounces baby kale
8 ounces prosciutto, chopped
2 large shallots, finely chopped
1/2 cup shaved Parmesan
1/3 cup toasted sliced almonds

Steps:

  • Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
  • Preheat the oven to 400 degrees F.
  • Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
  • Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
  • In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.

EASY LAYERED SALAD



Easy Layered Salad image

Because I enjoy spending a fair amount of time in the kitchen, our kids have also learned to like cooking. All four kids make this salad together and take pride in serving it to the family.-Marsha Ransom, South Haven, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

1 head lettuce, torn into bite-size pieces
1 cup diced green pepper
1/4 cup sliced green onions
1 package (10 ounce) frozen peas, thawed
2 cups Miracle Whip
2 to 4 cups shredded cheddar cheese

Steps:

  • In a 13x9-in. pan, layer lettuce, green pepper, onions and peas; do not toss. Spread Miracle Whip over all; sprinkle with cheese. Cover and refrigerate overnight.

Nutrition Facts :

SEVEN LAYER MIXED UP SALAD



Seven Layer Mixed Up Salad image

This recipe is a quick and easy alternative to the traditional 7 layer salad. Great for summer get togethers.

Provided by triplesec

Categories     Salad

Time 1h10m

Yield 6

Number Of Ingredients 9

1 (10 ounce) package frozen green peas, thawed and drained
⅔ cup sour cream
½ cup shredded sharp Cheddar cheese
½ cup chopped green onions
½ cup chopped celery
½ cup grape tomatoes
1 ounce bacon pieces
salt and pepper to taste
1 teaspoon dry ranch salad dressing mix

Steps:

  • In a large bowl, gently mix the peas, sour cream, Cheddar cheese, green onions, celery, tomatoes, and bacon pieces. Season with salt, pepper, and dry ranch salad dressing mix. Chill at least 1 hour before serving.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 9.4 g, Cholesterol 26.7 mg, Fat 10.4 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 6.1 g, Sodium 350.3 mg, Sugar 3 g

TWENTY FOUR HOUR LAYERED SALAD



Twenty Four Hour Layered Salad image

Amazing salad with a creamy sour cream dressing.

Provided by Heather

Categories     Salad     Vegetable Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 14

½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5 hard-cooked eggs, sliced
2 cups peas
½ green bell pepper, chopped
5 green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

Steps:

  • Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g

LAYERED SALAD



Layered Salad image

This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.

Provided by FRANCESWOOD

Categories     Salad     Green Salad Recipes

Time 13h55m

Yield 8

Number Of Ingredients 11

4 eggs
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
¼ teaspoon garlic powder
½ pound bacon - cooked and crumbled
1 large tomato, chopped

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.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 18.6 g, Cholesterol 124.1 mg, Fat 50.4 g, Fiber 4.3 g, Protein 11.2 g, SaturatedFat 8.6 g, Sodium 749.2 mg, Sugar 8 g

7-LAYER SALAD



7-Layer Salad image

This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.

Provided by Kara Parsons

Categories     Salad

Time 30m

Yield 12

Number Of Ingredients 9

½ head lettuce, torn
1 cucumber, peeled and chopped, or more to taste
3 cups frozen peas, thawed
2 cups shredded Cheddar cheese
4 hard-boiled eggs, peeled and sliced
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup white sugar
2 tablespoons white vinegar
12 ounces cooked crumbled bacon

Steps:

  • Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
  • Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 18.1 g, Cholesterol 128.3 mg, Fat 25.4 g, Fiber 2 g, Protein 19.6 g, SaturatedFat 9.1 g, Sodium 1005.2 mg, Sugar 13.7 g

MULTI-LAYERED SALAD



Multi-Layered Salad image

I have seen many versions of the Seven layer salad and I have combined several to make up this salad. This salad should be prepared 24 hours in advance of serving. (The cooking time is the refrigeration time)

Provided by Shar-on

Time P1DT1h

Yield 10-12 serving(s)

Number Of Ingredients 16

1 head lettuce (bite-size pieces)
5 cooked eggs, sliced
1 cup green pepper, chopped (some red peppers. opt)
5 cups torn fresh spinach
1/2 cup sliced cucumber
1/2 cup chopped celery
1/2 cup chopped Spanish onion
1/2 teaspoon garlic powder, sprinkled on onions
1 1/2 cups fresh mushrooms, sliced
1 (12 ounce) package frozen green peas (uncooked)
1 teaspoon white sugar, sprinkled on peas
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
4 ounces grated cheddar cheese
8 slices bacon, fried and broken up

Steps:

  • In a large glass straight-sided bowl, layer ingredients in order listed.
  • Mix the mayo, sour cream and lemon juice together and spread evenly over the layered vegetables, sealing to edge of bowl, this could be about a 1/2 inch layer.
  • Cover with plastic wrap and refrigerate for 24 hours.
  • Before serving remove wrap and top with cheese and bacon bits.

Nutrition Facts : Calories 353.8, Fat 27.4, SaturatedFat 10.1, Cholesterol 146.2, Sodium 501.2, Carbohydrate 16, Fiber 2.8, Sugar 5.5, Protein 12.3

YUMMY 7 LAYER SALAD



Yummy 7 Layer Salad image

Quick Easy and if your lucky enough (left overs are the best)! Make sure to slice the red onion super super thin (I use the mandolin). Oh!!!! Print the recipe you'll be asked for it. This doesn't get soggy so you can make the day before. This is great for pot lucks. Just layer all in a foil pan. If vegetarian you can use imitation bacon made of soy, you can change the fillings to anything you enjoy but I do suggest keeping the iceberg you can use romaine successfully and the peas and celery are a must in this recipe.

Provided by Rita1652

Categories     One Dish Meal

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 head iceberg lettuce, cored and cut into pieces
1 cucumber, seeded and sliced
1 cup frozen peas, rinsed and drained
1 1/2 cups celery, thinly sliced
1 red onions, thinly sliced or 4 scallions, slice thin
6 ounces sharp cheddar cheese (add more to taste)
1/2 lb bacon, cooked nice and crisp crumbled into pieces
2 hard-boiled eggs, chopped (optional)
2 cups mayonnaise
2 tablespoons sugar (adjust to taste)
1/2 cup sour cream or 1/2 cup yogurt
1 teaspoon Lawry's Seasoned Salt (adjust to taste)

Steps:

  • Layer first 5 ingredients, one at a time, in a large glass bowl so you can see each layer. Don't mix the ingredients.
  • Mix the dressing ingredients together and pour evenly over the salad in the bowl.
  • Add a layer of cheese, then a layer of bacon.
  • Then top with egg if using.

Nutrition Facts : Calories 292.1, Fat 22.9, SaturatedFat 10.4, Cholesterol 49.1, Sodium 421.2, Carbohydrate 11.5, Fiber 2.3, Sugar 7.5, Protein 10.9

NINE-LAYER SALAD



Nine-Layer Salad image

Creamy and crunchy, this delightful dish is loaded with popular salad ingredients such as green pepper, green onions, frozen peas and bacon. It's a colorful accompaniment to Mom's spaghetti. -Anne Halfhill, Worthington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

4 cups torn iceberg lettuce
4 cups fresh baby spinach
1 cup each chopped green pepper, celery and green onions
1 package (10 ounces) frozen peas, thawed and patted dry
1-1/2 cups mayonnaise
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
1 cup crumbled cooked bacon

Steps:

  • In a large salad bowl, layer the lettuce, spinach, green pepper, celery, green onions and peas. Spread with mayonnaise. Combine the cheeses; sprinkle cheeses and bacon over mayonnaise. Cover and refrigerate overnight.

Nutrition Facts : Calories 418 calories, Fat 38g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 847mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

CLASSIC LAYERED SALAD



Classic Layered Salad image

See the reason this Classic Layered Salad is a potluck favorite: red onions, peas, ham, mayo and more combine for a foolproof Classic Layered Salad.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

8 cups loosely packed chopped iceberg lettuce
1 small red onion, sliced, separated into rings
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
3/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. sugar
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 small tomatoes, chopped

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.

Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 6 g, Protein 12 g

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