Multi Layered Asian Salad Recipes

LAYERED ASIAN SALAD RECIPE

Bring the perfect dish to a summer get-together with this Layered Asian Salad Recipe. There's a little heat and lot of crunch in this Asian Salad recipe.

Provided by My Food and Family

Categories Side Dish Recipes

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Layered Asian Salad Recipe image

Steps:

Whisk dressing, peanut butter and Sriracha sauce until blended; spread onto bottom of clear 2-1/2-qt. bowl.
Cover with layers of remaining ingredients.
Toss salad with dressing mixture just before serving.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

Ingredients

1/2 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup creamy peanut butter
1 tsp. Sriracha sauce (hot chili sauce)
3 cups shredded red cabbage
4 cups loosely packed chopped romaine lettuce
1 cup pea pods, cut diagonally in half
2 carrots, shredded (about 1 cup)
4 green onions, sliced
1/2 cup lightly salted dry roasted peanuts, chopped

COMPANY'S COMING MULTI LAYERED SALAD

For special events or for show, a deep punch bowl or large glass bowl really shows off this salad. It is a bit harder to layer in a bowl that is rounded but it looks great if you are having it on your table. I personally do not like head lettuce, so I use romaine, spring mix and sometimes add spinach to it.

Provided by Sandy Williams

Categories Salads

Time 25m

Number Of Ingredients 12

Company's Coming Multi Layered Salad image

Steps:

1. Cut or break lettuce into small pieces. Layer in bottom of 9 x 13 inch pan or large glass bowl. Scatter each layer in order given.
2. Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to the edge of pan or bowl.
3. Scatter grated cheese over all followed by bacon bits. Seal well with plastic wrap. Store in refrigerator for at least 24 hours before serving. This keeps well a day or two.
4. Garnish: To have greens on top sprinkle a few slices of green onion over all.

Ingredients

1 head of lettuce with some spinach or romaine mixed in
1 c finely sliced celery
6 hard boiled eggs, chopped or sliced
1 pkg 10 oz. cooked peas, fresh or frozen
1/2 c chopped green pepper
8 green onions, sliced
6 oz water chestnuts, sliced thinly (canned, ok)
12 slice bacon, cooked & crumbled or equivalent in bacon bits (save 4 slices for top)
1 c mayonnaise
1 c sour cream
2 Tbsp white sugar
1 c cheddar cheese, grated

MULTI-LAYERED SALAD

I have seen many versions of the Seven layer salad and I have combined several to make up this salad. This salad should be prepared 24 hours in advance of serving. (The cooking time is the refrigeration time)

Provided by Shar-on

Time P1DT1h

Yield 10-12 serving(s)

Number Of Ingredients 16

Multi-Layered Salad image

Steps:

In a large glass straight-sided bowl, layer ingredients in order listed.
Mix the mayo, sour cream and lemon juice together and spread evenly over the layered vegetables, sealing to edge of bowl, this could be about a 1/2 inch layer.
Cover with plastic wrap and refrigerate for 24 hours.
Before serving remove wrap and top with cheese and bacon bits.

Nutrition Facts : Calories 353.8, Fat 27.4, SaturatedFat 10.1, Cholesterol 146.2, Sodium 501.2, Carbohydrate 16, Fiber 2.8, Sugar 5.5, Protein 12.3

Ingredients

1 head lettuce (bite-size pieces)
5 cooked eggs, sliced
1 cup green pepper, chopped (some red peppers. opt)
5 cups torn fresh spinach
1/2 cup sliced cucumber
1/2 cup chopped celery
1/2 cup chopped Spanish onion
1/2 teaspoon garlic powder, sprinkled on onions
1 1/2 cups fresh mushrooms, sliced
1 (12 ounce) package frozen green peas (uncooked)
1 teaspoon white sugar, sprinkled on peas
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
4 ounces grated cheddar cheese
8 slices bacon, fried and broken up

LAYERED LETTUCE SALAD

This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 16

Layered Lettuce Salad image

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.

Nutrition Facts :

Ingredients

1 medium head iceberg lettuce, torn
1 cup finely chopped fresh parsley
4 hard-boiled large eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed
6 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 small red onion, finely chopped
DRESSING:
1-1/2 cups mayonnaise
1/2 cup sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Additional fresh dill