Best Companys Coming Multi Layered Salad Recipes

COMPANY'S COMING SALAD

Company's Coming Salad image

Sugared almonds give Dolores Lueken's delicious salad an over-the-top kick that will have guests coming back for seconds. She sent the healthy and flavorful salad from her kitchen in Ferdinand, Indiana.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons sugar
1/2 cup sliced almonds
1 package (5 ounces) spring mix salad greens
6 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, thinly sliced
1 small red onion, chopped
2 green onions, thinly sliced
DRESSING:
3 tablespoons canola oil
2 tablespoons cider vinegar
5 teaspoons sugar
1 tablespoon minced fresh parsley
1/4 teaspoon salt

Steps:

In a small heavy skillet, cook and stir the sugar over medium-low heat until melted. Stir in almonds; cook for 1 minute or until lightly browned. Spread onto foil coated with cooking spray; set aside. , In a large salad bowl, combine the mixed greens, romaine, oranges, celery and onions. In a small bowl, whisk the dressing ingredients. Drizzle over salad; add almonds and toss to coat.

Nutrition Facts : Calories 134 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LAYERED PEA SALAD WITH CREAMY HERB DRESSING

Layered Pea Salad with Creamy Herb Dressing image

Provided by Katie Lee Biegel

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/4 cup basil leaves
2 (8.8 oz) packages cooked beets, diced
3 to 4 cups chopped iceberg lettuce
3 to 4 cups chopped romaine lettuce
3 ribs celery, thinly sliced
8 ounces blue cheese, crumbled
10 ounces frozen peas, thawed
Freshly ground black pepper
4 slices bacon, cooked until crispy and crumbled

Steps:

In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

MULTI-LAYERED SALAD

Multi-Layered Salad image

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

Ingredients

1 head lettuce (bite-size pieces)
5 cooked eggs, sliced
1 cup green pepper, chopped (some red peppers. opt)
5 cups torn fresh spinach
1/2 cup sliced cucumber
1/2 cup chopped celery
1/2 cup chopped Spanish onion
1/2 teaspoon garlic powder, sprinkled on onions
1 1/2 cups fresh mushrooms, sliced
1 (12 ounce) package frozen green peas (uncooked)
1 teaspoon white sugar, sprinkled on peas
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
4 ounces grated cheddar cheese
8 slices bacon, fried and broken up

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