My Aunt Tracys Layered Salad Recipes

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.

Steps:

• Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
• Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

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. Layer each ingredient in order in a 9x13 pan.
• 2. Top with 2 cups Mayo mixed with 2 Tb sugar.
• 3. Top with Grated Cheese.

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:

• In a 3-qt. trifle bowl or glass bowl, combine romaine and spinach. Layer with mushrooms, tomatoes, carrot, onion, pepper, cucumber and peas. Combine Miracle Whip and sugar; spread over peas. Sprinkle with cheese and bacon. Chill until serving.

Steps:

• 1. cook bacon and crumble set aside
• 2. chop lettuce,cauliflower, and onion put in bowl along with shreded cheese then add bacon and mix.
• 3. add the ranch dressing and mix all together keep refridgerated until ready to use.

Steps:

• Make the dressing: In a large bowl, whisk together 3 tablespoons rice vinegar, 1 teaspoon honey, and ½ teaspoon red pepper flakes. Slowly stream in 3 tablespoons olive oil, whisking constantly until well combined. Season with salt.
• Pluck off any leaves from 10 celery stalks and set aside. Thinly slice the celery on the bias; add it to the dressing.
• Cut out the core of 1 apple by cutting off 4 lobes around it. Arrange the lobes cut-side down on a cutting board and thinly slice them crosswise into half-moons.
• Thinly slice 1 small shallot crosswise into rings.
• Coarsely chop ¾ cup roasted, salted peanuts or crush them with the bottom of a mug or glass measuring cup. Add the apple slices, shallot rings, and crushed peanuts to the bowl.
• Tear the dates into smaller pieces, discarding the pits; add them to the bowl along with 1 cup mint leaves and the reserved celery leaves.
• Serve: Toss everything well to coat in the dressing. Season with salt until it tastes really delicious and serve immediately

Steps:

• Place greens in large glass bowl; top with layers of celery, peppers, onions and peas.
• Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon.
• Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.