Seven Layer Salad Squares Recipes

Steps:

• Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
• Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

Steps:

• Heat oven to 375°F. Cook peas per package directions; cool completely. Place in refrigerator to chill until ready to use.
• Meanwhile, unroll dough sheets; place in ungreased 15x10x1-inch pan. Press edges together to seal dough and form crust. Bake about 12 minutes or until golden brown. Cool completely.
• Spoon mayonnaise into medium resealable food-storage plastic bag; cut small tip off end of bag. Squeeze all but about 2 tablespoons mayonnaise over top of pizza crust; spread evenly.
• Top with romaine, chopped bacon, diced cucumber and onion, chilled peas and cheese. Squeeze remaining mayonnaise over top of cheese.
• Cut into 5 rows by 4 rows; serve immediately.

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:

• 1) Preheat oven to 375° F. 2) Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan. 3) Repeat with remaining package of dough to fill the pan. 4) Using rolling pin or your fingers seal seams and press up sides to form crust. 5) Bake 12-15 min until golden brown. Remove from oven to cooling rack, cool completely. 7) Mix cream cheese, miracle whip and garlic until smooth. 8) Add half the bacon and half the peas and mix well. 9) Evenly spread cream cheese mixture over cooled crust. 10) Arrange sliced tomatoes over cream cheese mixture. 11) Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion over tomatoes. 12) Cut into squares and serve.

Steps:

• Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
• Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
• Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.

Steps:

• Preheat oven to 375°F.
• Unroll one package of crescent dough across one end of bar pan with longest sides of dough across width of pan.
• Repeat with remaining package of dough, filling pan.
• Using a baker's roller, roll dough to seal seams and press up sides to form crust.
• Bake 12-15 minutes or until golden brown.
• Remove from oven to cooling rack; cool completely.
• In a bowl, combine cream cheese, salad dressing and garlic; whisk until smooth.
• Add half of the bacon and half of the peas; mix well.
• Spread cream cheese mixture evenly over crust.
• Slice tomatoes; arrange over cream cheese mixture.
• Thinly slice lettuce.
• Grate cheddar cheese& coarsely chop red onion.
• Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion evenly over tomatoes.
• Cut into squares& serve.

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.