Five Layer Salad Recipes

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

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:

• Arrange ingredients in layers in a greased casserole dish.
• Salt and pepper each layer as you like.
• Bake at 350 deg for about 1 hour or until potatoes are done.

Steps:

• Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
• Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
• Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

Steps:

• Cook bacon in a large skillet over medium heat until browned and fat is rendered, 10 to 15 minutes. Transfer to paper towels to drain and crisp.
• Meanwhile, in a food processor, combine buttermilk, avocado, lemon juice, and oil; season generously with salt and pepper. Puree until smooth.
• Lightly pack iceberg into the bottom of a large glass bowl or trifle dish. Arrange egg slices vertically along edge of bowl in a single row, then scatter remaining eggs evenly over lettuce. Layer cabbage over eggs, then tomatoes. Season tomatoes with salt, then top with peas. Pour dressing over peas and spread into an even layer using a spatula. Top with cheese and bacon. Refrigerate until ready to serve.

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:

• Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.

Steps:

• In a large bowl, layer each of the following ingredients:.
• Layer 1: Shredded Iceburg Lettuce.
• Layer 2: Peas.
• Layer 3: Red Onion.
• Layer 4: Cauliflower.
• Layer 5: Celery.
• Layer 6: Green Pepper.
• Layer 7: Mayo to cover whole salad.
• Layer 8: Parmesan Cheese.
• Layer 9: Zesty Italian Seasoning.
• Layer 10: Bacon.
• Once you have your layers, cover and refrigerate for 24 hours.
• When ready to serve, toss salad and enjoy!

Steps:

• • Preheat the oven to 350°F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.
• • Place the butter and graham crackers in a bowl and combine well. Transfer the mixture to the prepared pan and pat into an even layer to form the crust.
• • Sprinkle the coconut evenly over the crust. Sprinkle the chocolate chips over the coconut. Pour the condensed milk evenly over the chocolate chips. Sprinkle the pecans evenly over the condensed milk layer. Press the layers down lightly. Transfer to the oven and bake until lightly browned, about 30 minutes.
• • Set aside to cool completely and cut into 24 pieces.

Steps:

• In large salad bowl, layer ingredients in order given, except for mayonnaise, sugar, and bacon.
• In separate bowl, combine mayonnaise and sugar, and mix well.
• Spread mayonnaise mixture over top of salad.
• Top with bacon.
• Cover and refrigerate 24 hours.
• Toss to serve, or use large spoon to dig through layers to get a little bit of everything for each serving.