Best Eight Layer Salad Recipes

HEARTY EIGHT-LAYER SALAD

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.

EIGHT-LAYER FRUIT SALAD SUPREME

Steps:

• Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
• Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
• Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
• Top with whipped topping and pecans to serve.

EIGHT LAYER SALAD

Steps:

• In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
• Press down.
• Add layers of bacon, eggs, and lettuce.
• Press down.
• Season again with salt, pepper and 1 teaspoon sugar.
• Add layers of peas and onion.
• Combine mayonnaise and sour cream and completely cover salad.
• Top with cheese.
• Cover and refrigerate overnight.
• Toss just before serving.

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.

HEARTY EIGHT-LAYER SALAD

Steps:

• Drizzle cooked and cooled macaroni with oil; toss to coat. Place the lettuce in a 2-1/2- quart 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.

HEARTY EIGHT LAYER SALAD

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

GRANNY'S EIGHT LAYER, EIGHT HOUR SALAD

Steps:

• 1. In a large bowl (I use a glass one as it is prettier), layer the ingredients in the order listed.
• 2. Cover and chill for 8 hours.

EIGHT LAYER SALAD

Steps:

• In bottom of salad bowl, break lettuce into bite-size pieces.
• Layer celery pieces followed by green onions sliced with green parts.
• Next layer frozen peas (do not thaw).
• Layer cauliflower cut into small pieces.
• Mix sugar with mayonnaise and sour cream. Spread over top of cauliflower.
• Sprinkle bacon bits on top.
• Do not toss salad until you are ready to eat!