Day After Easter Day Layered Salad Recipes

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AFTER EASTER LAYERED SALAD

Use that leftover Easter ham to make a delicious layered salad with hard-cooked eggs, mixed greens, tomatoes, pickles, red onions and ranch dressing.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 1h15m

Yield 6 servings, 2 cups each

Number Of Ingredients 7



After Easter Layered Salad image

Steps:

  • Place greens in bottom of large salad bowl.
  • Layer tomatoes, pickles, eggs, ham and onions over greens in bowl.
  • Spread dressing evenly over top of salad. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 155 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

1 pkg. (10 oz.) torn mixed salad greens
6 plum tomatoes, chopped
8 CLAUSSEN Kosher Dill Mini Pickles, chopped
4 hard-cooked eggs, chopped
1-1/2 cups cubed ham
1 small red onion, chopped
3/4 cup KRAFT Peppercorn Ranch Dressing

TWENTY FOUR HOUR LAYERED SALAD

Amazing salad with a creamy sour cream dressing.

Provided by Heather

Categories     Salad     Vegetable Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 14



Twenty Four Hour Layered Salad image

Steps:

  • Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g

½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5 hard-cooked eggs, sliced
2 cups peas
½ green bell pepper, chopped
5 green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

DAY AFTER THANKSGIVING SALAD

I originally developed this recipe as a way to use Thanksgiving leftovers. But it's such a hit, I make it throughout the year.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 14



Day After Thanksgiving Salad image

Steps:

  • In a small skillet, melt butter over medium heat. Add walnuts; cook until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. , In a large bowl, combine the salad greens, turkey, onion, pepper, tomatoes, noodles and sugared walnuts. In a blender, combine the remaining ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts : Calories 464 calories, Fat 21g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 4g fiber), Protein 32g protein.

1 tablespoon butter
3/4 cup chopped walnuts
1 tablespoon sugar
1 package (8 ounces) ready-to-serve salad greens
3 cups cubed cooked turkey breast
1 small red onion, sliced
1 medium sweet yellow pepper, sliced
1 cup grape tomatoes, halved
1 cup chow mein noodles
3/4 cup jellied cranberry sauce
3 tablespoons seedless raspberry preserves
2 tablespoons balsamic vinegar
4-1/2 teaspoons vegetable oil
1 tablespoon water

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