Nine Layer Salad Recipe 465 Recipes

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NINE-LAYER SALAD



Nine-Layer Salad image

Creamy and crunchy, this delightful dish is loaded with popular salad ingredients such as green pepper, green onions, frozen peas and bacon. It's a colorful accompaniment to Mom's spaghetti. -Anne Halfhill, Worthington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

4 cups torn iceberg lettuce
4 cups fresh baby spinach
1 cup each chopped green pepper, celery and green onions
1 package (10 ounces) frozen peas, thawed and patted dry
1-1/2 cups mayonnaise
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
1 cup crumbled cooked bacon

Steps:

  • In a large salad bowl, layer the lettuce, spinach, green pepper, celery, green onions and peas. Spread with mayonnaise. Combine the cheeses; sprinkle cheeses and bacon over mayonnaise. Cover and refrigerate overnight.

Nutrition Facts : Calories 418 calories, Fat 38g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 847mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

9-LAYER SALAD



9-Layer Salad image

In a 13 x 9-inch baking dish, layer half of the spinach, bell pepper, celery, tomatoes, peas, onion, cheese, bacon and dressing. Repeat layers. Serve

Provided by Parade

Categories     Side Dish, Salad

Yield 10

Number Of Ingredients 9

8 oz fresh baby spinach
1 yellow bell pepper, chopped
2 stalks celery, chopped
1 cup cherry tomatoes, halved
1 cup frozen peas, thawed
⅓ cup finely chopped red onion
1 cup shredded colby jack cheese
6 slices low-sodium bacon, cooked crisp and crumbled
1 cup reduced-fat buttermilk ranch dressing

Steps:

  • In a 13 x 9-inch baking dish, layer half of the spinach, bell pepper, celery, tomatoes, peas, onion, cheese, bacon and dressing. Repeat layers. Serve immediately or chill. Kitchen Counter Per serving: 153 cal, 10g fat, 19mg chol, 7g prot, 8g carbs, 4g sugar, 2g fiber, 429mg sodium

Nutrition Facts :

9 LAYER SALAD



9 Layer Salad image

Provided by Allison Day, Modern Lunch, yummybeet.com

Yield 4

Number Of Ingredients 15

½ cup lemon juice, 500 ml
½ cup pinehedge plain yogurt, plastic tub
¼ cup extra virgin olive oil
1 tbsp. ayur masala curry powder
½ tsp. salt, fine grey sea salt
¼ tsp. garlic, minced
1 cup fresh shelled or frozen green peas
1 bulb, cored, shaved or sliced organic fennel
1 head, cored and shredded organic radicchio
2, shaved or grated organic carrots, orange bunched
½ cup fresh herbs of choice (basil, parsley, mint)
1 cup parmesan, grated
4 Servings protein of choice (see lunch note)
wedges organic lemon
4 cups baby arugula

Steps:

  • Directions For the dressing, to a small bowl add the lemon juice, yogurt, olive oil, curry powder, salt, minced garlic, and pepper to taste, and whisk until fully combined. Store in an airtight container in the refrigerator until you are ready to assemble the salad jars. To assemble the salad, divide dressing among 4 large jars. Top with the salad ingredients in the order listed. Seal and refrigerate, or take to go immediately. Keep your jar chilled in the work refrigerator or with a cooler pack in your lunch bag. To serve, remove the lemon, shake up the jar, and then squeeze the lemon over top and enjoy. Or toss the salad in a serving bowl, season with the lemon, and then eat. Tips Lunch Note: Protein keeps you fuller for longer, making it a must-have addition in my jar meals. Chicken, salmon, tuna, hard-boiled eggs, or canned white beans are what I reach for to bulk up this salad.

7-LAYER SALAD



7-Layer Salad image

This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.

Provided by Kara Parsons

Categories     Salad

Time 30m

Yield 12

Number Of Ingredients 9

½ head lettuce, torn
1 cucumber, peeled and chopped, or more to taste
3 cups frozen peas, thawed
2 cups shredded Cheddar cheese
4 hard-boiled eggs, peeled and sliced
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup white sugar
2 tablespoons white vinegar
12 ounces cooked crumbled bacon

Steps:

  • Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
  • Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 18.1 g, Cholesterol 128.3 mg, Fat 25.4 g, Fiber 2 g, Protein 19.6 g, SaturatedFat 9.1 g, Sodium 1005.2 mg, Sugar 13.7 g

NINE- LAYER SALAD RECIPE - (4.6/5)



NINE- LAYER SALAD Recipe - (4.6/5) image

Provided by á-5343

Number Of Ingredients 10

1 head lettuce
1 1/2 cup celery
1 cup red onion
1 pkg. frozen peas or 1 can peas, drained
1 1/2 cup green pepper
1 1/2 sour cream
1 1/2 cup mayonnaise
3 tbsp. sugar
1 cup grated sharp cheddar cheese
6 to 12 slices bacon or real bacon bits

Steps:

  • first layer---lettuce, broken in small pieces second layer---finely chopped celery third layer---finely chopped red onion fourth layer----peas, cooked 1 minute and drained fifth layer----green pepper finely chopped sixth layer ----sour cream and mayonnaise combined seventh layer---sugar sprinkled over sixth layer eight layer ---grated sharp cheddar cheese ninth layer ---- bacon, crisply fried and crumbled Beginning with first layer and continuing through the ninth. cover and refrigerate awhile.

NINE-LAYER SALAD



Nine-Layer Salad image

A tried-and-true staple in my family!! This is a wonderful salad with many different tastes and textures. The water chestnuts and peas add a wonderful crunch. Great to take to pot-lucks and picnics. You can add more or less of each ingredient to suit your taste, but I listed the amounts I usually use.

Provided by Manda

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 head iceberg lettuce, torn into bite size pieces
1/2 cup chopped green pepper
1/2 cup diced celery
1 onion, sliced thin
1 (10 ounce) package frozen peas, thawed
3 -4 hard-boiled eggs, diced
1 (4 ounce) can sliced water chestnuts
6 -7 radishes, sliced
7 ounces cans black olives, drained and sliced
1 cup shredded cheddar cheese
6 slices bacon, fried,drained,and crumbled (or Baco's)
2 cups mayonnaise
2 tablespoons sugar

Steps:

  • In large salad bowl, layer ingredients in order given, except for mayonnaise, sugar, and bacon.
  • In separate bowl, combine mayonnaise and sugar, and mix well.
  • Spread mayonnaise mixture over top of salad.
  • Top with bacon.
  • Cover and refrigerate 24 hours.
  • Toss to serve, or use large spoon to dig through layers to get a little bit of everything for each serving.

Nutrition Facts : Calories 275.9, Fat 16.4, SaturatedFat 6.5, Cholesterol 118.5, Sodium 528.9, Carbohydrate 21, Fiber 5.5, Sugar 10.5, Protein 12.9

JEN'S NINE LAYER DIP



Jen's Nine Layer Dip image

Can also be made without chicken as an 8-layer dip, or omit bacon, too, for vegetarian. Serve with tortilla chips. A clear 8x8 pan is good for this.

Provided by Jenhere

Categories     Salad     Taco Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 skinless, boneless chicken breast halves
1 ½ tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
4 slices lean bacon, chopped
1 (16 ounce) can refried beans
1 teaspoon taco seasoning mix
1 cup sour cream
¾ cup shredded Cheddar cheese
1 cup prepared guacamole
1 cup diced tomatoes
1 ½ tablespoons chopped fresh cilantro
2 tablespoons sliced black olives
2 tablespoons finely sliced green onions
¼ cup shredded Cheddar cheese

Steps:

  • Place the chicken, 1 1/2 tablespoons of cilantro, and vegetable oil in a skillet over medium heat, and pan-fry the chicken breasts until lightly golden brown, no longer pink in the middle, and the juices run clear, about 5 minutes per side. Remove the chicken and set aside. When cooled, cut into cubes.
  • Place the bacon in the same skillet, and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Mix the refried beans into the skillet with the bacon, and cook, stirring frequently, until the beans are hot and bubbling, 5 to 10 minutes. Mix the taco seasoning and sour cream together in a bowl.
  • To assemble, spread the hot bean and bacon mixture into the bottom of an 8x8-inch glass dish. Sprinkle the chicken cubes over the bean mixture, then follow with these layers: 3/4 cup of Cheddar cheese, guacamole, sour cream mixture, and sliced tomatoes. Sprinkle the top with 1 1/2 tablespoons of cilantro, black olives, green onions, and 1/4 cup of shredded cheddar cheese.

Nutrition Facts : Calories 434 calories, Carbohydrate 18.2 g, Cholesterol 77.7 mg, Fat 31.3 g, Fiber 6 g, Protein 21.3 g, SaturatedFat 13.4 g, Sodium 602.3 mg, Sugar 1.3 g

9 LAYER SALAD RECIPE



9 Layer Salad Recipe image

Provided by á-8439

Number Of Ingredients 12

9 Layer Salad
Put salad in bowl in layers as given.
1 Sm. Or Med. Head of lettuce break into small pieces
1/2 Cup celery, diced
1/2 Cup bell pepper(green) diced
1/2 Cup onion, chopped
1 Cup English peas drained (Frozen)
1 Pint real mayo
2 Tablespoons sugar (sprinkle over mayo
Grate cheddar cheese to cover top
6 pieces crisp bacon crumbled
CHILL- DO NOT TOSS

Steps:

  • 9 Layer Salad Put salad in bowl in layers as given. 1 Sm. Or Med. Head of lettuce break into small pieces ½ Cup celery, diced ½ Cup bell pepper(green) diced ½ Cup onion, chopped 1 Cup English peas drained (Frozen) 1 Pint real mayo 2 Tablespoons sugar (sprinkle over mayo Grate cheddar cheese to cover top 6 pieces crisp bacon crumbled CHILL- DO NOT TOSS

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