PRETTY LAYERED SALAD
A salad like this one is an appealing accompaniment to almost any dinner. You can change the mix of ingredients to include layers of your favorites. I like the tangy vinaigrette dressing with it, but ranch and other types are also very good. -Elaine Anderson Aliquippa, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Serve with salad.
Nutrition Facts : Calories 192 calories, Fat 14g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 415mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
DELUXE TOSSED AND LAYERED SALAD
This comes from my sister Terry, and was published in the church cookbook for the Molalla Christian Church, here in Oregon. Prep time includes chilling.
Provided by cxstitcher57
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large serving bowl, toss together half of all the ingredients except for the Parmesan and croutons; sprinkle half of the Parmesan over the top.
- Layer the remaining ingredients over: lettuce, tomato, avocado, cheddar, Mozzarella, remaining Parmesan, then sprinkle the croutons over the top.
- Refrigerate for 30 minutes, then serve with your favorite dressing (Bersteins is a good brand).
Nutrition Facts : Calories 315.3, Fat 23.2, SaturatedFat 9.4, Cholesterol 41.9, Sodium 420.8, Carbohydrate 14.4, Fiber 6.2, Sugar 2.9, Protein 15.3
DELUXE CHEF SALAD
Provided by Food Network
Time 15m
Yield 1
Number Of Ingredients 14
Steps:
- Slice cucumber and toss with lettuce, celery and carrots. Place leaf lettuce on plate or container as an under liner. Add the greens.
- Place the remaining ingredients in neat rows across the greens. Slice the meat and cheese in strips and place on top of the salad. Serve with your choice of fat-free salad dressing.
UNTOSSED LAYERED SALAD
Another great-tasting and great-looking picnic salad. Prep time includes chopping and dicing time. Cook time is the chill time.
Provided by Parsley
Categories Vegetable
Time 2h20m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water----drizzle with oil and toss to coat.
- Place lettuce in bottom of a 3-quart glass dish.
- Top with cucumber, then pepper, then cooled macaroni, then eggs, then carrots, then onion, ham, peas, and finally cheese.
- In a seperate mixing bowl, whisk together Miracle Whip, sour cream, 1/4 cup chopped scallions, mustard and sugar until smooth. Top dressing mixture over salad.
- Top with remaining chopped scallions for garnish.
- Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 153.9, Fat 6.8, SaturatedFat 3, Cholesterol 51.8, Sodium 90.6, Carbohydrate 15.6, Fiber 1.8, Sugar 2.9, Protein 7.8
DELUXE LAYERED SALAD
Make and share this Deluxe Layered Salad recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Layer first 6 ingredients in order listed in a large salad bowl.
- Combine salad dressing, sour cream, and dressing mix; mix well and over top of the vegetables, sealing to edge of the bowl.
- Garnish with chopped parsley.
- Cover tightly and refridgerate for several hours or overnight.
- Toss gently before serving.
- Serves 12-15.
Nutrition Facts : Calories 278.1, Fat 21.6, SaturatedFat 7.6, Cholesterol 123.7, Sodium 400.2, Carbohydrate 10.9, Fiber 3, Sugar 3.1, Protein 10.8
LAYERED SALAD REUBEN-STYLE
Here's a fun twist on the traditional seven-layer salad that's great for large gatherings any time of year. It combines lettuce and tomato with Reuben sandwich fixings. I like to buy pastrami in 1/4-inch slices at the deli counter and chop it up at home, but you can use leftover corned beef instead. -Amy Smith, Avon, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat. , Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool. , In a large salad bowl, layer half the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 172 calories, Fat 11g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 599mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
GREEN AND GOLD TOSSED FRUIT SALAD
Number Of Ingredients 6
Steps:
- Arrange spinach, cheeses, grapes and orange sections in salad bowl or on four individual serving plates. Spoon Bacon Dressing over salad.
Nutrition Facts : Nutritional Facts Serves
LAYERED SALAD WITH ROASTED GARLIC DRESSING
Provided by Rick Rodgers
Categories Salad Milk/Cream Blender Garlic Olive Tomato Side Fourth of July Picnic Vegetarian Low Cal High Fiber Basil Fennel Chickpea Zucchini Summer Healthy Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
- Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD: can be made 8 hours ahead.Keep chilled.
- Just before serving, toss salad.
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