PRETTY & AWESOME, LAYERED SALAD !
The addition of Cajun seasoning makes this layered salad awesome indeed!
Provided by Dee Schimmel
Categories Other Salads
Time 45m
Number Of Ingredients 15
Steps:
- 1. Layer above ingredients in glass bowl being sure to have enough of first 9 ingredients to make a full layer to fit in your size bowl. It should look very attractive from the outside. I slice or chop or cut mine rather large so they are forkable and viewable.
- 2. Place the meat you choose on top of vegetables.
- 3. Spread with enough MAYONAISE (not salad dressing) to spread 1/2 inch or more making a full layer.
- 4. sprinkle sugar or splenda on top of mayonaise .
- 5. sprinkle cajun seasoning as much as you like on top of this (I use a liberal amount but you can still see through it)
- 6. put all cheese on top (this is home grated cheese not out of bag)
- 7. sprinkle with crumbled bacon.
- 8. cover and refridgerate at least 2 hours before serving but over night is even better !
LAYERED BLUE CHEESE, BACON AND ICEBERG SALAD
What's better than a classic wedge? One that's stacked with all the usual suspects, plus some new friends. Carrots add just the right amount of color and root-veggie crunchiness. You can toss the salad with ranch or French dressing if you don't have blue cheese on hand.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the onions in ice water for at least 20 minutes. Strain.
- Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
- Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
- Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
BLUE RIBBON LAYERED SALAD RECIPE - (5/5)
Provided by á-34082
Number Of Ingredients 11
Steps:
- PLACE lettuce in large clear bowl; cover with layers of next 7 ingredients. MIX remaining ingredients until blended; spread over salad, completely covering top layer. REFRIGERATE several hours. Toss just before serving.
LAYERED SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
- For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
- Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
- Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.
CLASSIC LAYERED SALAD
See the reason this Classic Layered Salad is a potluck favorite: red onions, peas, ham, mayo and more combine for a foolproof Classic Layered Salad.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 6 g, Protein 12 g
CHRISTMAS RIBBON SALAD
Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 20m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 140mg sodium, Carbohydrate 5g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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