Layered Overnight 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:

• Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight.
• Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients.

Steps:

• In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
• Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

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:

• Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
• In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
• In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
• Peel and chop hard-cooked eggs.
• Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.

Steps:

• Layer all of the above vegetables in order, evenly.
• Cover with plastic wrap securely and refrigerate overnight.

Steps:

• In an oblong (13x10) dish, layer first lettuce then cauliflower.
• Spread mayonnaise over cauliflower, then make a layer of chopped onion.
• Spread bacon over the onion, then make a layer of Parmesan cheese.
• Last, spread the sugar over the cheese.
• Refrigerate overnight, then toss before serving.

Steps:

• Layer in preceding order.
• Cover tightly and refrigerate overnight.
• Toss before serving.

Steps:

• Spread lettuce evenly in a wide 4-quart glass serving bowl.
• Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
• Pat pea pods dry and arrange on top.
• In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
• Spread mayonnaise mixture evenly over pea pods.
• Cover and refrigerate for several hours or until the next day.
• Just before serving, garnish with nuts and tomato halves.
• To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.

Steps:

• In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese.
• Combine mayonnaise, worcestershire sauce and dry mustard.
• Spread evenly over top of salad.
• Cover and chill several hours or overnight.
• Garnish with sliced green onions.
• Toss just before serving.

Steps:

• In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad., Refrigerate, covered, several hours or overnight. If desired, top with additional dill.