Swiss Layered Salad Recipes

BACON-SWISS TOSSED SALAD

Steps:

• In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese. Repeat the layers twice. Cover and refrigerate for at least 2 hours. Just before serving, add the bacon and toss.

HAM AND SWISS LAYERED SALAD

Steps:

• For dressing, mix first five ingredients. In a 3-qt. or larger glass bowl, layer spinach, eggs, ham, lettuce, peas, if desired, and onion. Spread with dressing. Sprinkle with cheese and bacon. Refrigerate, covered, until serving.

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.

LAYER SALAD (WITH SWISS)

Steps:

• Thaw peas and allow to dry somewhat. Chop lettuce. Cut eggs into slices.
• In small bowl, combine mayonnaise and salad dressing. Mix well.
• In pretty dish (clear is best), layer as follows: half of lettuce, sliced eggs, thawed peas, sugar, salad dressing mixture, other half lettuce, swiss cheese.

SEVEN LAYER SALAD

Steps:

• Layer first 5 ingredients in a shallow dish.
• Spread mayonnaise over the top as if you were icing a cake. Sprinkle Swiss cheese over the mayonnaise and chill.
• This taste best when chilled overnight.
• Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.

SWISS LAYERED SALAD

Steps:

• In a long, flat 2-quart casserole, place a layer of spinach; over this sprinkle salt, pepper, and 1 teaspoon sugar. Sprinkle bacon on top, then top with half the egg slices, reserving some for top. Over this, put a layer of lettuce; sprinkle again with salt, pepper, and remaining sugar. Spread with frozen peas and onion slices. Mix mayonnaise and Miracle Whip together. Spread over top of salad; sprinkle with cheese and top with remaining egg slices. Refrigerate 12 hours. Fun Fact: There are actually several hundred cones of volcanoes in the Mexico area, but Parícutin is the only one known to have erupted. The worst of Parícutin's volcanic activity took place in 1943, with its lava rising to about fifty feet below the crater's rim. The volcano derives its famous name from the village of Parícutin, which now lies buried under its lava. The entire village was relocated to an uninhabited area nearby. Surprisingly, only three deaths have been registered in the entire history of volcanic eruptions of the Parícutin. Major volcanic activity of the Parícutin was witnessed until 1952. Today, the volcanic mountain stands at a height of 424 meters (1,391.08 ft). The hardened lava from Parícutin covers an area of ten square miles, and the volcano sand (fragments of volcano material) covers an area of twenty square miles. The city of Parícutin is located two hundred miles West of Mexico City. Ashes from Parícutin reached distances as far away as Mexico City.

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.

LAYERED BACON AND SWISS GREEN SALAD RECIPE

Steps:

• In a small bowl, mix together the mayonnaise, sugar, salt and pepper.
• In a large salad bowl, layer half of the lettuce, half of the mayonnaise mixture, half of the onions, half of the peas, and half of the cheese.
• Repeat the layers again.
• Cover and place in the fridge for at least an hour before serving.
• Right before it's time to serve, add the bacon and toss, coating most of the greens and other ingredients with the dressing.