Eightlayersalad Recipes

Steps:

• Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
• Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
• Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
• Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
• Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.

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.

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:

• 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:

• Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

Steps:

• In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
• Press down.
• Add layers of bacon, eggs, and lettuce.
• Press down.
• Season again with salt, pepper and 1 teaspoon sugar.
• Add layers of peas and onion.
• Combine mayonnaise and sour cream and completely cover salad.
• Top with cheese.
• Cover and refrigerate overnight.
• Toss just before serving.

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat.
• Place the lettuce in a 2-1/2-qt. glass serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas.
• Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and parsley.

Steps:

• Mix dressing ingredients together, refrigerate until ready to use.
• Cook bacon crisp, crumble, and set aside.
• Meanwhile, cut potatoes in halves or quarters to get bite sized pieces. Boil in well salted water until fork tender. Allow to cool slightly, and mix with half of the dressing.
• Hard boil eggs, allow to cool, remove shells.
• Assemble the salad in a trifle dish or other clear straight sided bowl. Place potatoes on bottom, followed by peas, bacon, onions, the other half of the dressing, cheese, sliced or crumbled eggs, and radishes.

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:

• 1st: Brown hamburger in a pan. When done put taco seasoning in (whole package). Let cook for 2 minutes. Put hamburger mixture in a bowl and put it in the freezer.
• 2nd: Open black beans and put in strainer. Wash beans till there is no black in the water. Set aside.
• (Please go stir the hamburger mixture in freezer.)
• 3rd: In an extra large liquid measuring cup put 4 cups of sour cream and 1 cup salsa. Stir until fully mixed.
• (Please go stir the hamburger mixture once again.)
• 4th: In a large dish that you would like your salad presented in start adding these ingredients:
• 1: salad mix
• 2: beans
• 3: hamburger mixture
• 4: peppers
• 5: sour cream mixture
• 6: Kraft Cheese
• 7: green onions
• Put plastic wrap over it and let it sit all night in fridge. When you are ready to serve put the crushed cheese Doritos on top and enjoy the meal.

Steps:

• Thaw peas and allow to dry somewhat. Chop lettuce. Cut eggs into slices.
• In small bowl, combine mayonnaise and salad dressing. Mix well.
• In pretty dish (clear is best), layer as follows: half of lettuce, sliced eggs, thawed peas, sugar, salad dressing mixture, other half lettuce, swiss cheese.

Steps:

• Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
• Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
• Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
• Top with whipped topping and pecans to serve.