Multi Layered Salad Recipes

Steps:

• In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad., Refrigerate, covered, several hours or overnight. If desired, top with additional dill.

Steps:

• 1. To make the dressing: Mix together the mayonnaise, sour cream, and yellow. Put in the refrigerator until you are ready to assemble the salad.
• 2. Fry the bacon until crisp or use pre-cooked bacon strips. Blot the excess bacon grease off with paper towels and set aside to cool. Once cooled, crumble the bacon and set aside.
• 3. Hand-slice into fine strips the iceberg lettuce, or use a food processor with 4mm slicing disc to slice
• 4. In a food processor, or by hand, fine-chop each of the following and set aside: Half of one bunch celery 1 large red bell pepper 1 red onion 1 cucumber 1 tomato
• 5. Layer the chopped and frozen ingredients in the order given: lettuce celery red bell pepper red onion cucumber frozen petite sweet corn ***will thaw as the salad sits tomato frozen sweet peas ***will thaw as the salad sits dressing ***cover the peas entirely Parmesan cheese crumbled bacon
• 6. No need to toss the salad before serving; just dig in and get salad and dressing all in one scoop.

Steps:

• In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
• Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

Steps:

• 1. Cut or break lettuce into small pieces. Layer in bottom of 9 x 13 inch pan or large glass bowl. Scatter each layer in order given.
• 2. Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to the edge of pan or bowl.
• 3. Scatter grated cheese over all followed by bacon bits. Seal well with plastic wrap. Store in refrigerator for at least 24 hours before serving. This keeps well a day or two.
• 4. Garnish: To have greens on top sprinkle a few slices of green onion over all.

Steps:

• In a large glass straight-sided bowl, layer ingredients in order listed.
• Mix the mayo, sour cream and lemon juice together and spread evenly over the layered vegetables, sealing to edge of bowl, this could be about a 1/2 inch layer.
• Cover with plastic wrap and refrigerate for 24 hours.
• Before serving remove wrap and top with cheese and bacon bits.