Layered Seafood Chef Salads Recipes

SEAFOOD SALAD

Seafood Salad image

A retro classic, this old-fashioned seafood salad recipe comes together in just 10 minutes!

Provided by Blair Lonergan

Time 10m

Number Of Ingredients 7

Ingredients

16 ounces imitation crab
½ cup mayonnaise
1 stalk celery, diced
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill
½ teaspoon Old Bay seasoning
Salt and pepper, to taste

Steps:

Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
Cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g

MEDITERRANEAN LAYERED SALAD

Mediterranean Layered Salad image

Looking for a flavorful, filling salad that works as a side dish or a main course? This is the recipe for you! The fresh, sunny flavors of the Mediterranean region are highlighted with vegetables tossed in a tangy-sweet lemon, honey and olive oil dressing, then layered on top of hummus, which makes for an extra-satisfying salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 15

Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 1/2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
8 cups chopped romaine lettuce (12 oz)
1 container (8 oz) prepared hummus
1 1/2 cups cherry tomatoes, halved
1 medium English (hothouse) cucumber, chopped (3 1/2 cups)
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1 medium red onion, thinly sliced (1 cup)
1/2 cup coarsely chopped pitted Kalamata olives
1 cup crumbled feta cheese (4 oz)

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.

Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g

LAYERED CHEF SALAD

Layered Chef Salad image

I cut this recipe out of my local newspaper and altered it slightly to my tastes. This is a great summer supper. Perfect for a hot evening and it looks pretty enough for company when put together in a trifle bowl. Try different lettuces and dressings. It's also a great way to use your garden lettuce, cukes, and tomatoes. Speed up the preparation by using a bag of salad and a bag of shredded carrots. You can make it your own by adding herbs, avocados, artichokes or mushrooms or switching the peas for corn.

Provided by Alleyjazz

Categories Weeknight

Time 15m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups bite size lettuce leaves
1 small red onion, thinly sliced
1 cucumber, sliced
1 small red pepper, sliced
2 cups shredded carrots
1 (10 ounce) box frozen baby peas
1 (12 ounce) jar salad dressing, such as marie's creamy italian Ranch, Thousand Island
4 -6 hard-boiled eggs
1 pint grape tomatoes, cut in half
1 -2 cup shredded cheddar cheese
sliced black olives (optional)

Steps:

Place lettuce on the bottom of a high sided bowl. Layer the onion, peppers, carrots and peas. Spread the dressing over the peas. Place the eggs on top of the dressing and then the tomatoes. Cover with cheese and garnish with olives.

LAYERED SALAD

Layered Salad image

This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.

Provided by FRANCESWOOD

Categories Salad Green Salad Recipes

Time 13h55m

Yield 8

Number Of Ingredients 11

Ingredients

4 eggs
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
¼ teaspoon garlic powder
½ pound bacon - cooked and crumbled
1 large tomato, chopped

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.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 18.6 g, Cholesterol 124.1 mg, Fat 50.4 g, Fiber 4.3 g, Protein 11.2 g, SaturatedFat 8.6 g, Sodium 749.2 mg, Sugar 8 g

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