Newsevenlayersalad Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Steps:

• Layer first 4 ingredients in clear glass bowl.
• Spread mayo evenly over salad, sealing to edge of bowl; sprinkle with cheese. Top with bacon.
• Refrigerate 1 hour. Toss just before serving.

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:

• Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
• Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
• Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.

Steps:

• Combine all dressing ingredients and whisk together well.
• Refrigerate when done.
• (Note: You can thin the dressing with some buttermilk if you prefer) Prepare salad ingredients.
• Starting at the top of the above list, place each ingredient in the bottom of a clear glass container.
• For instance, iceberg lettuce goes in first, followed by the romaine lettuce, the julienned cucumber, the carrots and so forth.
• Don't be afraid to pack or compress the ingredients a bit as you go if you're running out of room.
• If you're serving the salad soon, add dressing when each layer is finished.
• Otherwise, reserve dressing until just before serving.
• When finished, refrigerate.

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:

• Layer first 5 ingredients in a shallow dish.
• Spread mayonnaise over the top as if you were icing a cake. Sprinkle Swiss cheese over the mayonnaise and chill.
• This taste best when chilled overnight.
• Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.

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.