Dees Layered Salad Recipes

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.

Steps:

• Break up the cauliflower into bite size pieces.
• Chop the crab meat into bite size pieces.
• Add the rest of ingredients.
• Chill and eat.
• You can put this mixture on chopped lettuce to make a larger salad also.

Steps:

• In a very large bowl (I mean HUGE, even a large stock pot would do in a pinch, or a punch bowl), mix together both lettuces, and squeeze extra water out of lettuce with paper towels, until mostly dry.
• Layer the chopped bell pepper, green onion and celery over lettuce.
• Top with a layer of the frozen green peas.
• Sprinkle with salt and pepper, and layer sugar evenly over top.
• Next layer the sliced eggs.
• Spread the mayo over eggs with a rubber spatula, making sure the mayo seals the edges.
• Sprinkle cheese over, and then layer the cooked bacon.
• Cover bowl with foil and refrigerate overnight.
• When ready to serve, toss salad until all ingredients are mixed well.