CLASSIC LAYERED SALAD
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
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
HEARTY EIGHT-LAYER SALAD
I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. -Noreen Meyer, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 417 calories, Fat 32g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 791mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
EIGHT-LAYER SALAD
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.
8-LAYER SALAD
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
- Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
- Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
- Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
- Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.
EIGHT LAYER SALAD
I found this in a new cookbook and thought it looked really good. Thought I would share it with you!
Provided by Kim127
Categories < 15 Mins
Time 15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
- Press down.
- Add layers of bacon, eggs, and lettuce.
- Press down.
- Season again with salt, pepper and 1 teaspoon sugar.
- Add layers of peas and onion.
- Combine mayonnaise and sour cream and completely cover salad.
- Top with cheese.
- Cover and refrigerate overnight.
- Toss just before serving.
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