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.)
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.
Arrange lettuce at the bottom of the bowl (Preferably a deep dish).
Sprinkle cooked bacon pieces.
Cut and slice all of the vegetables except the carrots.
It's best to grate them.
Place all the vegetables on top of the bacon pieces.
Sprinkle with cheese.
Combine salad dressing and sugar in a separate bowl.
Spread over the salad.
Cover and refrigerate for an hour before serving.
Before you serve toss the salad and add the croutons.
Layer lettuce and peas in bottom of 9 x 13-inch dish.
Then place a layer of salad dressing and top with cheese and crumbled bacon.
Add small amount of onion.
Do this until you have used all your ingredients.
Be sure to save enough cheese and bacon for top. Set in refrigerator until ready for use, then blend it together with salad tongs or fork.
If using frozen peas, heat 10 minutes; if in can, use as is. Cook bacon and set aside.
Place layer of lettuce (using all), layer of carrots, layer of peas (all), layer of dressing, all of chopped mixture, all of water chestnuts and all of cheese.
Place all of shredded bacon on top and cover with Saran Wrap.
Place in refrigerator overnight.
Layer with lettuce, macaroni, diced eggs, peas, ham (shredded) and cheese.
Onions may be added here or used in dressing.
Mix together salad dressing, sour cream, mustard and hot sauce.
Put this all over the top, sealing edges with dressing.
Refrigerate overnight and toss before serving.
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.
Layer all of the salad ingredients in a clear glass bowl in the order above, beginning with the greens and ending with the frozen peas.
Mix the dressing mix into the mayonnaise to taste (about 1/2 to 3/4 of the package). Spread the mixture over the salad so that it is completely covered. Cover tightly and refrigerate overnight.
Just before serving, garnish the top by alternating egg and tomato slices on the top. Sprinkle bacon bits over the top.
Layer all ingredients, starting with lettuce and ending with salad dressing on top.
Layer first 5 ingredients in deep narrow bowl until 3/4 full. Cover layered salad with salad dressing.
Sprinkle heavily with grated cheese.
Cover with crumbled bacon and chill.
Is crisp and good second day.
Serves 8 or 10.
In a 13 x 9 x 2-inch pan.
Layer lettuce, green pepper, onions and peas.
Do not toss.
Spread salad dressing over all.
Sprinkle with cheese.
Cover and refrigerate overnight.
Makes 8 to 10 servings.
In 13 x 9-inch pan, layer lettuce, green pepper, onions and peas.
Do not toss.
Spread salad dressing over all.
Sprinkle on bacon if desired.
Sprinkle with cheese.
Cover and refrigerate overnight.
In a large straight-sided glass bowl, layer the lettuce, broccoli, mushrooms, cucumber slices, peas and drained mandarin oranges.
Top with lightly roasted almonds.
In a small bowl, combine mayonnaise, Miracle Whip with the brown sugar.
Mix well and add the garlic powder.
Spread mixture evenly over salad.
Sprinkle with parmesan cheese.
Cover and chill 8-12 hours before serving.
Layer all items in order listed.
Best made a day ahead.
Layer all ingredients in this order:
lettuce, onion, tomato and peas. Spread with Miracle Whip on top, then layer of shredded cheese. Sprinkle with Bac*Os.
Refrigerate overnight.
For the first layer, mix all ingredients except the cheese, eggs and bacon.
Mix the mayo and sugar and frost the vegetables with the mixture.
For the second layer, mix cheese and bacon and top all with slices of eggs.
In a 9 x 13-inch baking pan, layer all ingredients in order given.
Cover and refrigerate until serving time.
Do not toss. Cut into squares to serve.
Will keep several days.
Yield:
8 to 10 servings.
egrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar
Fry bacon; crumble and set aside.
In a glass bowl (large) layer first the lettuce (torn into bite-size pieces), then the celery, green pepper, uncooked peas and onion.
Mix together mayonnaise, oil, sugar and Parmesan cheese.
Gently spread over layered ingredients.
Sprinkle Parmesan and Cheddar cheese.
Also crumble bacon.
Garnish with croutons.
Layer in large bowl lettuce, spinach, celery, water chestnuts and peas.
Combine mayonnaise, sugar, Parmesan cheese, salt and garlic powder; mix well.
Spread on top of layered salad.
Cover and refrigerate overnight.
Before serving, top with eggs, bacon and tomatoes.