Eilenes Cadillac Version Of The Layered Salad Recipes

SEVEN LAYER SALAD

Steps:

• /2 of the lettuce
• peas
• onion
• egg
• bacon
• remaining lettuce
• ice with mayonnaise dressing
• top with cheddar cheese
• Wrap really well with plastic wrap; refrigerate for 24 hours
• Unwrap and serve

OVERNIGHT LAYERED LETTUCE SALAD

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

LAYERED SALAD

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.

LAYERED SALAD

Steps:

• 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.
• 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.

MEDITERRANEAN LAYERED SALAD

Steps:

• In small bowl, stir all dressing ingredients together with whisk until well blended.
• Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.

EILENE'S CADILLAC VERSION OF THE LAYERED SALAD

Steps:

• Set aside frozen peas. Keep frozen.
• Cut bacon into small strips and fry golden crisp, drain on paper towel.
• Break up rinsed lettuce into smaller bite size pieces. Set aside in the refrigerator until ready to use.
• Chop green onions fairly fine.Set aside.
• Shred five cups of cheese. Set aside.
• Boil eggs, peel and chop fine. Set aside.
• Take each jar of mayonnaise and mix one packet of Ranch Dressing mix into each and stir until well mixed inches.
• LAYERING OF SALAD IS AS FOLLOWS.
• In a deep, long glass casserole baking dish layer the ingredients: Spread broken lettuce over bottom of dish, then scallions, then peas, then bacon, then eggs. Spread these ingredients evenly to form each layer. Note: don't use cheese yet, that's for a later step.
• Top with mayonnaise mixture which seals the top of the salad.
• Sprinkle evenly the cheddar cheese over the top of mayonnaise layer.
• Refrigerate several hours before serving as the frozen peas crisp the lettuce and the eggs blend nicely into the mayonnaise dressing layer.
• Serve.