Potlucklayersalad Recipes
LAYERED SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 15
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.
POTLUCK LAYER SALAD
An old friend gave me this recipe at one pot luck, and we and have been using it for many many years. Since I get asked so often to share the recipe, here I am posting it even though I see other great layer salad recipes here. Try to use a nice big transparent container with less variation of surface area from bottom to top (if possible) as you layer the ingredients.
Provided by Meyer Lemon
Categories Cheese
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Thaw peas and boil eggs first while working on shredding the lettuce and the cheese.
- Start layering the ingredients in the order specified. Vary the amount of.
- salt according to the "saltiness" of the swiss cheese (or as you wish).
- When using egg cutter to slice the boiled eggs, carefully rotate the first slice set 90 degrees and cut them again to result in evenly chopped eggs. Otherwise just chop as you wish and spread the yolk and white evenly.
- Grated swiss cheese around the top edge can be substituted with shredded to make it simpler (which I have always done).
- Vary amount of green onion accordingly (with respect to the area of the top layer).
- Refrigerate several hours before serving.
Nutrition Facts : Calories 302.4, Fat 23.7, SaturatedFat 7, Cholesterol 106.6, Sodium 467.4, Carbohydrate 12.1, Fiber 1.9, Sugar 4.2, Protein 10.5
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