MULTI-LAYERED SALAD
Love this salad. It is always made during the hot summer months when I don't want to heat up the kitchen. To save time I buy pre-chopped veggies and pre-cooked bacon.
Provided by Macrayla Evans
Categories Lettuce Salads
Time 30m
Number Of Ingredients 13
Steps:
- 1. To make the dressing: Mix together the mayonnaise, sour cream, and yellow. Put in the refrigerator until you are ready to assemble the salad.
- 2. Fry the bacon until crisp or use pre-cooked bacon strips. Blot the excess bacon grease off with paper towels and set aside to cool. Once cooled, crumble the bacon and set aside.
- 3. Hand-slice into fine strips the iceberg lettuce, or use a food processor with 4mm slicing disc to slice
- 4. In a food processor, or by hand, fine-chop each of the following and set aside: Half of one bunch celery 1 large red bell pepper 1 red onion 1 cucumber 1 tomato
- 5. Layer the chopped and frozen ingredients in the order given: lettuce celery red bell pepper red onion cucumber frozen petite sweet corn ***will thaw as the salad sits tomato frozen sweet peas ***will thaw as the salad sits dressing ***cover the peas entirely Parmesan cheese crumbled bacon
- 6. No need to toss the salad before serving; just dig in and get salad and dressing all in one scoop.
COMPANY'S COMING MULTI LAYERED SALAD
For special events or for show, a deep punch bowl or large glass bowl really shows off this salad. It is a bit harder to layer in a bowl that is rounded but it looks great if you are having it on your table. I personally do not like head lettuce, so I use romaine, spring mix and sometimes add spinach to it.
Provided by Sandy Williams
Categories Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. Cut or break lettuce into small pieces. Layer in bottom of 9 x 13 inch pan or large glass bowl. Scatter each layer in order given.
- 2. Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to the edge of pan or bowl.
- 3. Scatter grated cheese over all followed by bacon bits. Seal well with plastic wrap. Store in refrigerator for at least 24 hours before serving. This keeps well a day or two.
- 4. Garnish: To have greens on top sprinkle a few slices of green onion over all.
MULTI-LAYERED SALAD
I have seen many versions of the Seven layer salad and I have combined several to make up this salad. This salad should be prepared 24 hours in advance of serving. (The cooking time is the refrigeration time)
Provided by Shar-on
Time P1DT1h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In a large glass straight-sided bowl, layer ingredients in order listed.
- Mix the mayo, sour cream and lemon juice together and spread evenly over the layered vegetables, sealing to edge of bowl, this could be about a 1/2 inch layer.
- Cover with plastic wrap and refrigerate for 24 hours.
- Before serving remove wrap and top with cheese and bacon bits.
Nutrition Facts : Calories 353.8, Fat 27.4, SaturatedFat 10.1, Cholesterol 146.2, Sodium 501.2, Carbohydrate 16, Fiber 2.8, Sugar 5.5, Protein 12.3
MULTI-LAYERED ASIAN SALAD
The saga of this particular salad began when it was in Tex Mex form, jokingly called "The 656-Layer Salad" or whatever number we chose to use because the number of layers is constantly shifting. This version is the result of a recent experiment on my part, an experiment that proved to be tasty as well as healthy. Enjoy :-).
Provided by April Arnold @Lunakeltica
Categories Lettuce Salads
Number Of Ingredients 16
Steps:
- Cube chicken tenderloins and stir-fry in a half-cup of the Asian dressing along with the jalapeno, onion, garlic, curry powder, and a dash or two of salt. Add a bit of olive oil if needed.
- Melt peanut butter in a saucepan or the microwave just enough to make it easily mixable. Stir remaining spices and Asian dressing into the peanut butter and stir until thoroughly mixed.
- Layer the veggies as desired, pouring half of the Asian/peanut dressing over the first half of veggie layers. I do recommend using the chicken as the center layer of the salad. Layer remaining veggies and pour remaining dressing over them.
- Serve immediately or chill for later :-).
7-LAYER JELLO
Very Good! Can change jello flavors to any flavor or color you want. My Mom makes this for get togethers and always get rave reviews. Use can use red and green for Christmas and so on. From THANK HEAVEN FOR HOME MADE COOKS cookbook. Use a 9 x 13 dish. Preferably glass because this is such a beautiful looking salad. Careful when adding the layers. Start out spooning it on and then tip pan and pour out over spoon as not to mix the layers. Worth the wait. Can use sugar-free jello, fat free evaporated milk, and lite cool whip.
Provided by canson
Categories Gelatin
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- 1st Layer.
- Boil 3/4 cup hot water. Add black cherry jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir. Pour into dish and chill for 40 minutes.
- 2nd Layer.
- Boil 1/2 cup hot water. Add Cherry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over top of 1st layer. Chill for 30 minutes.
- 3rd Layer.
- Boil 3/4 cup hot water. Add lime jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 2nd layer. Chill for 30 minutes.
- 4th Layer.
- Boil 1/2 cup hot water. Add lemon jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over 3rd layer. Chill for 30 minutes.
- 5th Layer.
- Boil 3/4 cup hot water. Add orange jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 4th layer. Chill for 30 minutes.
- 6th Layer.
- Boil 1/2 cup hot water. Add raspberry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over 5th layer. Chill 30 minutes.
- 7th Layer
- Boil 3/4 cup hot water. Add strawberry jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 6th layer. Chill.
- Then spread with cool whip and top with pecans.
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