Prepare all ingredients separately.
Salad is better prepared the day before.
To thaw green peas, dip in boiling water and drain.
Start to layer salad using enough lettuce to cover bottom of container.
Layer remainder as you want but, making a middle layer of lettuce.
End the layers with lettuce on top.
In a 9x13-inch pan, start with a layer of lettuce, then hard boiled egg, celery, onion and bacon. Note: We buy the bacon already crumbled and use about 1 lb of that.
Drain peas and layer on top of bacon.
Spread Miracle Whip salad dressing over peas.
Top with shredded cheese.
Refrigerate at least 2 hours before serving.
Note: Very forgiving recipe. We always add more bacon and sometimes substitute Ranch dressing for the Miracle Whip.
Layer in order as appears in recipe. Crumble bacon on top. Refrigerate 8 hours.
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.
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.
Chop lettuce, green peppers, celery and green onions.
Using a large glass or plastic bowl, layer lettuce (at the bottom), peppers, celery, green onions, frozen peas (do not thaw) and water chestnuts.
Spread mayonnaise over the top layer.
Make sure to seal your mayonnaise layer to the edge of the bowl.
Sprinkle Cheddar cheese over the mayonnaise.
Add nuts, bacon bits or dried onion rings to the top.
Refrigerate for 4 to 6 hours before serving.
Put in order listed.
Spread Miracle Whip over top of peas, then cheese and bacon bits.
Best if sits overnight.
Place the torn lettuce in a large mixing bowl.
Then, in order in layers, add the chopped celery, chopped red onion, chopped green pepper and the peas.
Spread evenly with the salad dressing. Sprinkle the sugar over salad dressing.
Sprinkle the Parmesan cheese over sugar.
Top with crumbled bacon.
Cover with Saran Wrap; chill overnight.
Serves 12.
(Recipe can be cut in half for smaller group.)
4 cups.
*NOTE: The recipe for the caramelized nuts will
In a 9 x 14-inch glass cake dish layer the fresh vegetables and the bacon pieces.
Mix the salad dressing and the sour cream together with salt and pepper.
This would be layer 6. Layer 7 - grated cheese.
Serves 8 to 10.
Layer lettuce that has been torn into bite-size pieces in bottom of dish. Layer peas (uncooked) and onions. Layer egg, then spread salad dressing on top of these layers.
Sprinkle top with Cheddar cheese and bacon bits.
Refrigerate before serving.
Layer ingredients in order listed:
lettuce, celery, pepper, onion and peas.
Mix sugar and Miracle Whip together and spread over top layer.
Then sprinkle cheese and bacon bits on top.
Let salad marinate for 24 hours, if desired, or serve when prepared.
Layer the 7 ingredients in a bowl.
Seal the last layer with a layer of mayo or Miracle Whip so no air holes permit air to get in.
Sprinkle 2 teaspoons sugar over dressing.
Sprinkle with grated cheese and bacon bits.
Cover with plastic wrap. Refrigerate overnight or 8 hours.
Place the first 5 ingredients
in a large salad bowl.
Layer them; do not mix them together.
Spread over 2 cups salad dressing to seal in the 5 ingredients.
Sprinkle 2 tablespoons sugar over salad dressing.
Fry 1/2 pound bacon until very crisp, then cool, crumble and sprinkle over the top.
Also sprinkle 1/2 pound grated Cheddar cheese.
Cover and chill for 8 hours.
Layer your salad starting with lettuce, peas, celery, onion and bell pepper.
Fry bacon and crumble over salad.
Spread mayonnaise over top.
Top with mild Cheddar cheese.
Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.
Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.
Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.
Top with rice noodles just before serving.
Layer lettuce, peas, onions and peppers.
Mix salad dressing and sugar; layer on peppers.
Continue with cheese and bacon bits. Better if chilled 1 hour before serving.
Mix ingredients before serving.
First Layer:
Slice a layer of lettuce.
Fill dish 1/2 full of lettuce.
Break lettuce in large salad bowl.
Lay ingredients as listed. Cover with Saran Wrap to seal.
Refrigerate and serve after 8 hours.