7layersaladwocheese Recipes

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:

• Clean and chop lettuce in bite size pieces. Place in serving dish. Sprinkle with pepper and onion. In a bowl, mix mayo, sour cream, pepper, sugar and lemon juice. Pour dressing on lettuce and spread evenly. Top with peas, cheese and bacon. Cover and refrigerate a few hours before serving. Will keep up to two days in the refrigerator

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas (with liquid) and arrange the pork sausage on top of that. Dilute tomato soup with a can of water and pour over the sausage. Season with salt and pepper.
• Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.

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:

• Layer first 5 ingredients in a shallow dish.
• Spread mayonnaise over the top as if you were icing a cake. Sprinkle Swiss cheese over the mayonnaise and chill.
• This taste best when chilled overnight.
• Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.

Steps:

• Tear lettuce in small pieces and place in 9 x 13 inch pan.
• Layer ingredients in pan, as listed above.
• Add sugar to mayonnaise and spread on top.
• Sprinkle with cheese and cover.
• Refrigerate a few hours before serving.

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.

Steps:

• Also need 1 beautiful glass bowl, preferably with straight sides.
• Tear the lettuce into bite sized pieces and put 1/2 the lettuce in the bowl, spreading evenly.
• Clean the spinach, remove stems, and tear in bite sized pieces.
• Spread 1/2 the spinach in over the lettuce.
• Spread 1/2 of the eggs over the spinach.
• Spread 1/2 of the bacon over the eggs.
• Spread 1/2 of the peas over the bacon.
• Sprinkle the peas with sugar, salt, and pepper.
• Mix the sour cream and mayo.
• Spread 1/2 the dressing over the salad.
• Repeat the layers, ending with the second layer of salad dressing.
• Top the dressing with the cheese.
• Cover with plastic wrap and chill.
• Before serving the salad, clean the green onions and slice the root off.
• Cut all the onions the same length (about 2" taller than the bowl).
• Unwrap the bowl, and imagine the bowl is the face of a clock.
• Slide one green onion down between the salad and the bowl at each point of the clock, with the top of the onion sticking above the bowl.
• If there are any green onions remaining after you've used 12, then slice the remaining onions and tops and sprinkle over the salad.
• Use the optional ingredients for other layers, or to vary the salad the next time you make it.
• This salad is so pretty, you may have to take the first serving: people won't want to'mess it up'.