Lisas Hearty 8 Layer Salad Recipes

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.

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.

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.

Steps:

• Cook macaroni according to directions; drain and rinse with cold water.
• Drizzle with oil; tossing to coat.
• Place lettuce in 2 1/2 quart glass serving bowl.
• Place macaroni on top of lettuce.
• Place eggs on top of macaroni.
• Sprinkle with salt & pepper.
• Layer ham, salami and peas.
• Combine mayo, sour cream, green onions and mustard; spread over the top.
• Cover and refrigerate overnight (or for several hours).
• Just prior to serving, top with cheese.

Steps:

• Drizzle cooked and cooled macaroni with oil; toss to coat. Place the lettuce in a 2-1/2- quart glass serving bowl; top with macaroni 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.

Steps:

• Cook macaroni 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 macaroni 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.