Layered Summer Salad Recipes

Steps:

• Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
• Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
• Top with remaining cheese and bacon just before serving.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar and garlic powder; set aside. Drain pasta and rinse in cold water; toss with onions and half of the bacon., In a large salad bowl, layer half the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise mixture and cheese. Repeat layers. Sprinkle with remaining bacon. Cover and refrigerate until serving.

Steps:

• In a medium bowl, combine the yellow pepper, lemon juice, and 1 tablespoon olive oil and toss to coat. Season with salt and pepper and transfer to a clear serving bowl.
• Repeat with remaining vegetables, tossing each in a different juice or vinegar and oil combination, spreading each in a thin layer in the bowl.

Steps:

• In a large deep bowl layer lettuce, onion, green pepper, and cheese.
• Add ring of squash,In medium bowl stir together real mayonnaise,horseradish, lemon juice,Worcestershire, hot pepper sauce and garlic salt until smooth.
• Spoon dressing into center;surround with remaining tomatoes.
• Cover and refrigerate 4 to 6 hours or overnight.

Steps:

• Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
• Mix mayo, sour cream and basil.
• Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
• Cover.
• Refrigerate at least 5 hours.
• Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine.
• In 3- or 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.

Steps:

• Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
• Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
• Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
• Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
• In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.

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.