Summer Salad Mayonnaise Recipes

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LAYERED SUMMER SALAD

Make this Layered Summer Salad part of this season's menu. This gorgeous Layered Summer Salad includes tomatoes, peas, red onions, mushrooms and more!

Provided by My Food and Family

Categories     Side Dish Recipes

Time 5h30m

Yield 12 servings, 1 cup each

Number Of Ingredients 10



Layered Summer Salad image

Steps:

  • Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
  • Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
  • Top with remaining cheese and bacon just before serving.

Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 6 g

4 cups tightly packed torn romaine lettuce
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg. (10 oz.) frozen peas, thawed
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh basil
4 slices cooked OSCAR MAYER Bacon, crumbled

SUMMER-SALAD MAYONNAISE

Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 9



Summer-Salad Mayonnaise image

Steps:

  • Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).

2 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon sugar
3/4 teaspoon coarse salt
2 cups vegetable or safflower oil
2 tablespoons fresh lemon juice
1/2 cup chopped cornichons
1/4 cup chopped jarred Peppadew peppers
1/4 teaspoon freshly ground pepper

LAYERED SUMMER SALAD

A little fresh basil in the dressing brings this make-ahead salad up-to-date. Substitute torn romaine lettuce for the spinach, if you like. For a dramatic presentation, serve this salad in a clear glass bowl. The salad must refrigerate for 5 hours, which is included in preparation time. This recipe is by Kraft.

Provided by CookingONTheSide

Categories     Onions

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 10



Layered Summer Salad image

Steps:

  • Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
  • Mix mayo, sour cream and basil.
  • Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
  • Cover.
  • Refrigerate at least 5 hours.
  • Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

Nutrition Facts : Calories 170.6, Fat 11.3, SaturatedFat 5, Cholesterol 24.2, Sodium 244.5, Carbohydrate 10.9, Fiber 2.7, Sugar 4.3, Protein 7.3

4 cups torn spinach
1 1/2 cups shredded mild cheddar cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 (10 ounce) package frozen green peas, thawed, drained
1/2 cup kraft mayo mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

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