Best Multi Layered Salad Recipes

Company's Coming Multi Layered Salad image

Provided by Sandy Williams

Categories Salads

Time 25m

Number Of Ingredients 12

1 head of lettuce with some spinach or romaine mixed in
1 c finely sliced celery
6 hard boiled eggs, chopped or sliced
1 pkg 10 oz. cooked peas, fresh or frozen
1/2 c chopped green pepper
8 green onions, sliced
6 oz water chestnuts, sliced thinly (canned, ok)
12 slice bacon, cooked & crumbled or equivalent in bacon bits (save 4 slices for top)
1 c mayonnaise
1 c sour cream
2 Tbsp white sugar
1 c cheddar cheese, grated

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 image

Provided by Shar-on

Time P1DT1h

Yield 10-12 serving(s)

Number Of Ingredients 16

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

Multi-Layered Salad image

Provided by Macrayla Evans

Time 30m

Number Of Ingredients 13

1/2 head iceberg lettuce or more thinly sliced or substitute romaine lettuce if preferred or a combination of both
1/2 of one bunch of celery, chopped into bite sized bits
1 large red bell pepper, chopped into bite sized bits
1 red onion, chopped into bite sized bits
10 oz package frozen sweet peas (unthawed)
10 oz package frozen petite sweet corn (unthawed)
1 tomato, chopped into bite sized bits
1 cucumber, chopped into bite sized bits
2/3 c grated parmesan cheese (3-4 oz.)
1/2 lb bacon, fried crisp or 15 slices pre-cooked bacon
1 1/4 c regular best food mayonnaise
1 1/4 c regular sour cream
1 1/4 Tbsp yellow mustard

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.