Layered Salad For A Crowd Recipes

Steps:

• For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

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.

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.

Steps:

• Combine lettuce and spinach; place half in 6-qt. serving bowl.
• Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
• Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

Steps:

• Mix together the dressing ingredients in a bowl.
• In a large 4-quart glass bowl, spread shredded lettuce in the bottom.
• Top with 1 layer each of sprouts, water chestnuts, sliced cucumber, onions, pea pods and chicken.
• Spread the dressing evenly over the salad in the bowl.
• Decorate with halved cherry tomatoes.
• Cover tightly, and refrigerate until ready to serve.

Steps:

• To prepare this beautiful salad you have to do some things in advance.
• Boil the rice in chicken bouillon.
• Let cool.
• Skin and debone the chicken; cut into strips.
• (I buy the chicken ready cooked in the supermarket, but you can roast your own).
• Cut cheese in small bite-size cubes.
• Cut ham in small cubes.
• Clean and cook shrimp and keep chilled.
• Defrost peas if not using fresh.
• Wash leek thoroughly and slice thin.
• In a large bowl, mix 1/2 chicken, mayonnaise, sour cream, spices, mustard and leek and let it rest overnight in refridgerator.
• Serving Day: In successive layers, arrange lettuce, rice, mayonnaise/chicken mixture, shrimps, peas, ham, cheese, and balance of the chicken.
• Topping/Decoration: Halved tomatoes, shrimps, cucumber, chopped dill, and red pepper.