Layeredspinachsalad2 Recipes

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the eggs, bacon, spinach and onion.
• In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

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 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:

• Cook tortellini according to package directions; drain and rinse in cold water. , In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour.

Steps:

• In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach.
• Combine salad dressing and mayonnaise.
• Spread over salad and top with cheese.
• Chill 2-3 hours .

Steps:

• Layer the first 8 ingredients in the order listed in a large salad bowl or trifle bowl.
• Combine the remaining ingredients; blend well.
• Spread over the top of the salad, sealing to edge of bowl.
• Cover salad tightly, and refrigerate for several hours or 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:

• In a large glass bowl, layer in order as listed in the ingredient list spinach through peas.
• Mix together the mayonaise& the sour cream&"frost" over the top.
• Cover with plastic wrap& refrigerate 6-8 hrs or overnight.
• Top with the swiss cheese& then the bacon bits.
• (I've used non-fat sour cream& lo-fat mayo or soy mayo- and it's been fine) I love this on a hot summer day w/ a loaf of crusty Italian bread!

Steps:

• Wash, drain and tear lettuce and spinach into small pieces.
• In a 10 x 13 inch glass baking dish, layer 1/2 lettuce, spinach, tomatoes, water chestnuts, eggs, onions, bacon and peas.
• Sprinkle with one teaspoon of sugar and salt and pepper to taste.
• "Frost" with 1/2 the dressing mixture.
• Repeat the layers and top with the Swiss Cheese.
• Cover with plastic wrap and refrigerate overnight (at least 10 hours) and serve by cutting into squares.
• Note: salad stays fresh for 3 or more days when refrigerated properly.

Steps:

• In a large bowl layer the lettuce, spinach, eggs, and peas. Pat dry so there is not liquid. Add a few slices of red onion as the next layer (optional). Mix together mayonnaise, sour cream, and Hidden Valley Ranch dressing mix. Put this mixture on top of the layered salad, but DO NOT MIX THROUGH. Sprinkle crumbled bacon over the top. Cover and refrigerate overnight. Add the shredded cheese before serving.

Steps:

• Layer in the order given in the recipe list.
• Make the dressing.
• Spread it from rim to rim.
• Wrap tight and refrigerate for at least 8 to 12 hours before eating.

Steps:

• Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.

Steps:

• Preheat oven to 350 degrees. Spray a rectangular baking dish 12 x 7 1/2 x 2 inches with cooking spray. Mix Bisquick, milk, 2 eggs and the onion and beat vigorously for 20 strokes. Spread in the dish. Mix remaining ingredients and spoon evenly over batter in dish. Bake until set, about 30 minutes. Let stand 5 minutes before cutting.

Steps:

• Layer spinach, 1 cup cheese, mushrooms, onions and peas in 2-1/2-qt. bowl.
• Mix mayo, dill and sugar; spread over salad, completely covering top of salad. Refrigerate 5 hours.
• Top with remaining cheese and bacon before serving.

Steps:

• Place two-thirds of the spinach in a 4-qt. salad bowl. Sprinkle with half of the sugar, pepper and salt. Top with eggs, ham and remaining spinach. Sprinkle with remaining sugar, pepper and salt. Arrange onion slices on top., In a large bowl, combine the dressing mix, mayonnaise and sour cream. Spread over onions. Sprinkle with cheese and bacon. Refrigerate until serving.

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.