Place 3 cups lettuce in bottom of large bowl.
Sprinkle with salt, pepper and sugar.
Layer eggs on top of the lettuce in the bowl.
Sprinkle with more salt, if desired.
Layer in order: peas, remaining lettuce, bacon and Swiss cheese.
Spread mayonnaise over top, sealing to edge of bowl.
Cover and chill 24 hours.
Garnish with green onions and paprika.
Salad can be tossed before serving.
Makes 12 to 15 servings.
Shred lettuce in oblong pan.
Layer remaining vegetables (celery, onions, etc.).
Spread carefully mayonnaise on top. Sprinkle 1 tablespoon sugar on top of mayo, then Romano cheese and Salad Supreme. Refrigerate 24 hours.
Toss before serving.
Combine
the lettuce, celery, onion, peas, water chestnuts and broccoli.\tCover
with
1\tcup
mayonnaise and 1 cup salad dressing
and
the\tsugar.\tMix
with mayonnaise.
Use 2 cups mayonnaise\tor
salad dressing, mix sugar in and salt and pepper to\ttaste.\tLayer
lettuce on bottom of dish; spread to edge of dish.
Add\tthe
chopped tomato over mayonnaise, then add the crumbled
bacon.
Add
the\tshredded
cheese over the bacon. Cover; let set for 24 hours.
Do not mix to serve.
Shred lettuce; place in 9 x 13-inch dish.
Top with onion, celery and water chestnuts.
Sprinkle peas over salad.
Spoon mayo evenly over the top of salad.
Sprinkle with sugar, Parmesan and garlic powder.
Cover and chill in refrigerator as long as 24 hours.
Cook bacon crispy so that it can be broken up.
Cut up onion, broccoli and cauliflower.
Add bacon and cheese.
Make dressing with red wine vinegar, salad dressing and sugar.
Pour over salad and let set 24 hours before serving.
Layer ingredients in the order listed (lettuce, celery, onion, green pepper and peas).
Spread salad dressing (frosting). Sprinkle sugar over salad dressing.
Layer cheese and then bacon bits.
Cover with plastic wrap and place in refrigerator for 24 hours.
Serve!
Layer salad with the first 4 ingredients.
For top of salad, mix the next 3 ingredients.
Sprinkle 2 tablespoons dried salad seasoning (McCormick Salad Supreme).
In bottom of large bowl, place 3 cups of the lettuce; sprinkle with a little sugar, salt and pepper.
Layer eggs atop lettuce in bowl.
Sprinkle generously with salt.
Next, layer in order: peas, remaining lettuce, bacon and cheese.
Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
Cover and refrigerate 24 hours or overnight.
Garnish with sliced green onion and paprika, if desired.
Toss before serving.
Whip the cream and add softened cream cheese and salad dressing; blend.
Add pineapple, marshmallows and drained oranges. Mix well and let stand 24 hours in refrigerator.
Makes 20 servings.
Blend sugar, vinegar, salad oil, paprika, and salt.
Pour over vegetables.
Cover and let stand in refrigerator 24 hours.
Will keep for 1 to 2 weeks in refrigerator.
Combine first 6 ingredients in jar.
Cover; shake vigorously. Add mushrooms; chill to blend flavors.
Shake again before tossing with salad greens, shrimp, tomatoes and onion.
Makes 8 servings (about 8 cups).
Layer the first 5 ingredients in a square or rectangle dish. Cover with a good layer of mayonnaise or salad dressing, cheese and bacon (sprinkled over top).
Seal with Saran Wrap or tight lid.
To serve, do not mix but cut in squares.
Make sure all vegetables are drained well before assembly.
Cream cheese with salad dressing.
Add pineapple, nuts and cherries.
Fold in whipped cream.
Chill overnight.
Serves 8 to 10.
Arrange in layers in the order given.
Sprinkle frozen peas (do not cook) over the first 4 ingredients.
Spread salad dressing over peas.
Sprinkle sugar; then sprinkle grated cheese over this. Fry bacon crisp, then drain and break into pieces and sprinkle over the top.
Refrigerate overnight.
Layer vegetables in large bowl.
Top with bacon bits.
Mix mayonnaise and sugar together and pour on top of salad, making sure top is covered completely.
Cover and place in refrigerator overnight.
Put shredded cheese on top just before serving.
Combine water and vinegar.
Add sugar and stir until it is dissolved.
Add salad oil, salt and pepper.
Peel cucumber and score lengthwise with a fork.
Slice thinly.
Peel onion; slice thinly and separate into rings.
Put into vinegar mixture and mix lightly.
Cover; refrigerate at least one hour and up to 24 hours.
br>Combine the mayonnaise or salad dressing, sour cream, green onion
In bottom of large bowl place 1/2 of vegetables.
Sprinkle sugar, salt and pepper over all.
Layer 1/2 of eggs over vegetables.
Place remaining vegetables over eggs.
Sprinkle sugar, salt and pepper over vegetables.
Add cheese and bacon and layer eggs on top.
Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
Cover and refrigerate 24 hours or overnight.
Garnish with sliced green onions and paprika if desired.
Toss before serving.
Makes 12 to 15 servings.
Place lettuce or spinach in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar.
Spoon desired vegetable evenly atop.
Arrange egg slices and bacon over vegetable.
Top with desired shredded cheese.
Combine mayonnaise, lemon juice, paprika and red pepper.
Spread mayonnaise mixture over top of salad, sealing to edge of bowl.
Cover and chill salad in the refrigerator up to 24 hours.
Garnish top of salad with sliced green onion.
Before serving, toss to coat the vegetables. Makes 10 to 12 servings.
Place lettuce in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar.
Spoon peas evenly over the lettuce.
Add egg slices and bacon over the peas.
Top with shredded cheese.
Combine mayonnaise, lemon juice and paprika. Spread mayonnaise mixture over top of salad, sealing to edge of bowl.
Cover and chill salad in the refrigerator up to 24 hours. Garnish top of salad with sliced green onion.
Toss before serving.