Layered Veggie Egg Salad Recipes

Steps:

• Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
• In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Steps:

• Place eggs in a pot and add enough water to cover eggs by at least one inch.
• Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
• Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
• Peel the cooled eggs and dice or mash them.
• Mix together mayonnaise and mustard; combine with the eggs.
• Add salt and pepper to taste.
• Refrigerate for at least an hour to allow the flavors to combine.

Steps:

• Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.
• Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.
• Top with rice noodles just before serving.

Steps:

• Grease an 11 x 7-inch baking pan.
• In a bowl whisk the eggs with water until combined.
• In a shallow dish combine the breadcrumbs with seasoned salt, Italian seasoning, garlic powder, black pepper and 1/4 cup Parmesan cheese.
• Dip the eggplant slice firstly into the egg mixture then coat into the breadcrumb mixture pressing down with hands to adhere the mixture to the eggplant, repeat with all slices.
• Place all the egplant slices on a onto a large a jelly-roll pan (the slices should be all breaded before browning).
• Heat oil in a large skillet over medium-high heat.
• Brown the slices 1 or 2 at a time on each side (about 4 minutes per side, after browning return the slices to the jelly-roll pan).
• TO ASSEMBLE; arrange one-third of the slices in a single layer into the bottom of the baking pan.
• Sprinkle 3 tablespoons grated Parmesan cheese, then about 1/2 cup mozzarealla cheese.
• Repeat the layer twice.
• Spoon about 3 cups marinara sauce over the top.
• Bake covered with foil at 375 degrees F for 30-35 minutes.
• Uncover then sprinkle 3 tablespoons parmesan cheese then about 1/2 cup mozzarella cheese on top, return to oven and bake uncovered for about 10 minutes.
• Delicious.

Steps:

• In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
• Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
• Just before serving, sprinkle with croutons; toss.

Steps:

• Layer lettuce, grapes and celery in large bowl.
• Mix dressings; toss with apples. Spoon over celery layer; spread over salad to seal. Refrigerate several hours.
• Top with cheese and nuts before serving.

Steps:

• In a large bowl, layer salad with vegetables and ingredients in order given.
• Chill 30 minutes to 1 hour.
• This salad is best eaten, shortly after being made.
• Serves 8.
• Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.