Blue Ribbon Layered Salad Recipe 55

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.

Steps:

• 1. Layer above ingredients in glass bowl being sure to have enough of first 9 ingredients to make a full layer to fit in your size bowl. It should look very attractive from the outside. I slice or chop or cut mine rather large so they are forkable and viewable.
• 2. Place the meat you choose on top of vegetables.
• 3. Spread with enough MAYONAISE (not salad dressing) to spread 1/2 inch or more making a full layer.
• 4. sprinkle sugar or splenda on top of mayonaise .
• 5. sprinkle cajun seasoning as much as you like on top of this (I use a liberal amount but you can still see through it)
• 6. put all cheese on top (this is home grated cheese not out of bag)
• 7. sprinkle with crumbled bacon.
• 8. cover and refridgerate at least 2 hours before serving but over night is even better !

Steps:

• PLACE lettuce in large clear bowl; cover with layers of next 7 ingredients. MIX remaining ingredients until blended; spread over salad, completely covering top layer. REFRIGERATE several hours. Toss just before serving.

Steps:

• In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.