MY LAYERED SALAD

My Layered salad image

I like to make this in the summer..With my vegetables from my Garden.Its so good and fresh.

Provided by shirley terhaar

Time 45m

Number Of Ingredients 13

Ingredients

1 head iceberg lettuce sliced or torn
2 cucumber or zucchini,sliced or chopped
1 medium red or green pepper seeded and chopped
3 ripe tomatoes, chopped
1 medium red onion quartered and sliced
2 c cooked fresh or can corn kernels drained
2 c coarsely crushed pretzels
4 hard boiled eggs sliced
2 c mayonnaise or 1 cup mayonnaise and 1 cup sour cream
1 to 2 Tbsp lemon juice, fresh; omit if using sour cream;
1/4 c chopped roasted red peppers or green,optional
11/2 c sherdded chedder cheese
2 c western caviar

Steps:

1. Fill bottom of a large wide mouth jar or large bowl with lettuce.Layer vegetable and crused pretzels to make a color display.Arrange sliced hard cooked eggs on top vegetables .
2. Mix mayonnaise with lemon juice 'or sour cream ; and chopped roasted red or green peppers; spread over eggs slices and spinkle cheese around the edge. Spoon western caviar in center of cheese.Cover tightly with plastic wrap and refrigerate several hour before serving.
3. WESTERN CAVIAR 2 - 15OUNCE CANS BLACK BEANS OR BLACK-EYED PEAS , 2 CLOVES GARLIC, CUT UP 1 MEDIUM ONION CUT UP ,1/2 TSP SALT, 1 TSP PEPPER ,1/3 CUP PARSLEY ,1/3 CUP OLIVE OIL ,3 TO 4 TBSP RED WINE VINEGAR.
4. Rinse and drain beans. place in a food processor with remaining ingredients .process with on and off motion for 10 minute. Refrigerate over night to allow flavors to blend put on top of layered salad. and you can serve this with chips too

*** Explore more My Layered Salad Recipes »

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