EIGHT-LAYER SALAD
Steps:
- Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
- Preheat the oven to 400 degrees F.
- Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
- Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
- In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.
8-LAYER SALAD
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
- Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
- Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
- Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
- Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.
HEARTY EIGHT-LAYER SALAD
I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. -Noreen Meyer, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 417 calories, Fat 32g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 791mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
HEARTY EIGHT-LAYER SALAD
A layered salad from TOH that I have yet to try. I like the combination of ingredients. Cooking time is chill time.
Provided by PugGrannie
Categories < 4 Hours
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water.
- Drizzle with oil; toss to coat.
- Place the lettuce in a 2 1/2-qt. glass serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper.
- Layer with ham, salami, and peas.
- Combine mayonnaise, sour cream, green onions, and mustard. Spread over the top.
- Cover and refrigerate for several hours or overnight.
- Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 260.8, Fat 16, SaturatedFat 4.9, Cholesterol 83, Sodium 362.6, Carbohydrate 21.2, Fiber 1.9, Sugar 3.7, Protein 8.5
LISA'S HEARTY 8-LAYER SALAD
Make and share this Lisa's Hearty 8-Layer Salad recipe from Food.com.
Provided by Cook4_6
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cook macaroni according to directions; drain and rinse with cold water.
- Drizzle with oil; tossing to coat.
- Place lettuce in 2 1/2 quart glass serving bowl.
- Place macaroni on top of lettuce.
- Place eggs on top of macaroni.
- Sprinkle with salt & pepper.
- Layer ham, salami and peas.
- Combine mayo, sour cream, green onions and mustard; spread over the top.
- Cover and refrigerate overnight (or for several hours).
- Just prior to serving, top with cheese.
Nutrition Facts : Calories 255, Fat 16.4, SaturatedFat 5, Cholesterol 89.4, Sodium 537.7, Carbohydrate 16.4, Fiber 2.1, Sugar 3.6, Protein 10.9
HEARTY EIGHT LAYER SALAD
I have not made this yet, but it seems good. Am going to make soon
Provided by Linda Robbins May
Categories Salads
Time 40m
Number Of Ingredients 13
Steps:
- 1. Cook macaroni according to package directions, drain and rinse with cold water. Drizzle with oil, toss to coat. Place the lettuce in a 2-1/2 qt glass serving bowl, top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas.
- 2. Combine mayonnaise, sour cream, green onions, and mustard. Spread over top. Cover and refrigerate for several hours or overnight. Just before serving top with cheese
HEARTY ITALIAN SALAD
Meat lovers won't be able to resist my antipasto-inspired salad that eats like a meal. Just add bread and dipping oil. -Melissa Jelinek, Apple Valley, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Divide salad greens among four plates; layer with pastrami, ham, cheese and tomatoes. Drizzle with dressing. Top with croutons, olives and pepperoncini.
Nutrition Facts : Calories 309 calories, Fat 15g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 1775mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.
MAKE-AHEAD HEARTY SIX-LAYER SALAD
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It's easy to make, can be assembled ahead of time and looks great. -Noreen Meyer, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 310 calories, Fat 22g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 287mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
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