In a large bowl, layer first 7 ingredients in order given. Mix together salad dressing or mayonnaise and sugar. Pour on top of layered salad. Garnish with chopped tomato just before serving. (Tomato acid will break down the salad dressing mixture, so it is important to garnish just prior to serving or let individuals add tomatoes as desired.)
Layer the first 7 ingredients in salad bowl in order given. Spread mayonnaise or salad dressing to cover.
Sprinkle sugar and Parmesan cheese to taste.
Top with crumbled bacon and chopped eggs.
Cover and refrigerate overnight.
Toss before serving and add diced tomatoes.
Put vegetables in colander.
Break up the lettuce on bottom of salad bowl.
Layer remaining vegetables in bowl.
Spread mayo or salad dressing to cover.
Sprinkle sugar and Parmesan cheese.
Top with slices of crumbled bacon and hard-boiled eggs.
Cover and refrigerate overnight.
Toss before serving and add diced tomatoes.
In 9 x 13-inch pan, put lettuce, sprinkle on celery, onion, green pepper, frozen peas, eggs and bacon.
Mix salad dressing and sugar together.
Spread on top of salad.
Sprinkle with cheese. Cover with Saran Wrap and put in refrigerator 8 hours or overnight.
Cut or tear 1 fresh head lettuce.
Sprinkle with onion.
Add crisp bacon (or Bac*Os).
Next, add a layer of finely chopped cauliflower.
Add frozen peas.
Mix salad dressing with sugar. Spread over top.
Sprinkle with cheese.
Best when refrigerated overnight!
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Layer first 7 ingredients in pan.
Mix together salad dressing and sugar.
Spread mixture on top of layered ingredients.
Top with Cheddar cheese.
Let stand for 12 hours before serving.
In large salad bowl, layer 1/2 of first 7 ingredients.
Mix mayonnaise and sugar and spread 1/2 of this mixture on top. Repeat with remaining first 7 ingredients and spread remaining 1/2 cup mayonnaise mixture.
Sprinkle eggs and then bacon on top.
ork in pan.
Make salad; Line crispy tortillas with romaine
Hard-boil eggs.
Cook bacon until crisp.
Cook peas and let cool while chopping vegetables.
Mix together sugar, salad dressing and garlic powder.
Layer in a large pan in order of recipe.
Layer vegetables and eggs; mix mayo, salt, sugar and garlic powder.
Spread over layered vegetables and eggs; sprinkle cheese, crumbled bacon and croutons on top.
Shred lettuce; place in bowl.
Layer the onion, bell pepper, carrot, celery and peas last.
Mix together the mayonnaise and sugar; spread over top of salad, sealing around edges.
Put on cheese.
Crumble bacon on top.
Chill.
Layer the first 5 ingredients and top with salad dressing spread over to edge of pan.
Sprinkle sugar on top, then cheese, then bacon crumbled on top.
In a medium mixing bowl combine the first 7 ingredients (sour cream through garlic); set aside.
In 9X13 inch baking dish layer lettuce, bacon and tomatoes.
Spread mayonnaise mixture over tomato layer.
Cover and chill for at least 2 hours.
Sprinkle with croutons and serve immediately.
Dissolve Jell-O in 1 cup boiling water; add 1 cup hot water and 7-Up.
Add pineapple, marshmallows and bananas after partially set.
Chill until firm.
Put layers in this
order in 9 x 13-inch pan:
lettuce, peas, radishes, green
onions and cucumbers.
Mix Miracle Whip and sour cream.
Seal
in
lettuce and vegetables with Miracle Whip mixture.
Top with cheese and bacon.
Place all of the lettuce on the bottom of a large salad bowl. Place a layer of all the green peppers on top of the lettuce, followed by all the onions and all the peas.
Starting with 1/2 of lettuce, layer ingredients according to recipe, 1/2 of each.
Sprinkle with salt and pepper.
Spread salad dressing over top, sealing to edge of bowl.
Sprinkle green onions on top and seal bowl and refrigerate.
Toss before serving.
Serves 6 to 8.
Break up in pieces and layer 1-inch deep lettuce; layer next 5 ingredients.
Mix mayonnaise, salt and garlic powder.
Spread on top of salad.
Cover with plastic wrap.
Refrigerate overnight. Before serving, add grated cheese and bacon bits.
Serve.
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.