In large salad bowl, layer vegetables in order listed.
Spread salad dressing over top.
Sprinkle sugar over salad dressing. Next, spread cheeses, seasonings and bacon on top.
When serving, scoop from the bottom up so you don't miss a layer.
Combine dressing, green onions and mustard; set aside.
Toss tuna with dill.
In a 3-quart serving bowl, layer lettuce, shells, cucumber, tomatoes, tuna, peas and bacon.
Spread dressing mixture over bacon, sealing to edge of bowl.
Sprinkle with cheese; cover. Chill several hours or overnight.
Toss to serve.
Makes 8 servings.
Prep. Time: 25 minutes plus chilling.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Layer the first 5 ingredients in a square or rectangular glass dish in order given.
A layer of grated carrots may also be added. Combine 1 cup mayonnaise or salad dressing with Lea & Perrins or a dash of Tabasco and 2 tablespoons sugar.
Spread over salad. Sprinkle 8 ounces grated cheese next.
Sprinkle Bac*Os over salad next.
Cover with foil and refrigerate overnight.
Serves 12 to 20 people.
In 2 1/2-quart serving bowl, layer lettuce, pea pods, peppers, cucumbers and crab meat.
Mix well, adding sugar and dill to salad dressing.
Spread over top of salad to seal.
Chill overnight. Enjoy!
Layer first six ingredients in a large salad bowl in order listed.
Blend salad dressing and sugar in a small bowl. Spread over salad, sealing the edges.
Chill overnight.
Toss lightly before serving.
Yields 8 servings.
ork in pan.
Make salad; Line crispy tortillas with romaine
Combine salad dressing, green onions and mustard.
Set aside. Toss tuna with dill.
In a 3-quart serving bowl layer lettuce, shells, cucumber, tomato, tuna, peas and bacon (in that order). Spread salad dressing mixture over bacon, sealing to edge of bowl. Sprinkle with cheese.
Cover.
Chill several hours or overnight. Toss to serve.
Combine salad dressing, green onions and mustard; set aside. Toss tuna with dill.
In a 3-quart serving bowl, layer lettuce, shells, cucumber, tomato, tuna, peas and bacon.
Spread salad dressing mixture over bacon, sealing to edge of bowl.
Sprinkle with cheese.
Cover.
Chill several hours or overnight.
Toss to serve.
Makes 8 servings.
Layer all ingredients in large bowl.
Sprinkle a handful of grated cheese on top.
Cover tightly and let set overnight or several hours in refrigerator.
Toss lightly just before serving.
Stir together salad dressing and sugar in a large salad bowl or 9x13 glass baking dish until sugar is dissolved. Add peas and chopped green pepper, if desired, and mix lightly to combine. Spread the pea mixture evenly across the bottom of the dish.
Spread the lettuce in an even layer over the pea mixture, and top the lettuce with a layer of the Cheddar cheese. Sprinkle bacon bits over the cheese.
Chill for at least 8 hours or overnight to blend flavors.
inutes). Remove from heat.
Salad: Peel and pit avocado, then
In a
large glass bowl, make an even layer of the lettuce. Mix onion and celery and sprinkle over. Sprinkle water chestnuts, then unthawed peas. Spread salad dressing evenly over top and sprinkle with sugar.
Refrigerate overnight.
Next day, layer remaining ingredients over salad dressing.
To serve, layer onto salad plates.
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.
Place shredded lettuce in a 9 x 13-inch pan. Sprinkle with celery, water chestnuts and frozen peas.
Completely cover with the mayonnaise.
(The back of a spoon helps.) Sprinkle with sugar, seasoned salt and garlic powder.
Sprinkle with cheese. Refrigerate overnight.
Before serving, sprinkle with grated hard-boiled egg and bacon.
Garnish with tomato wedges.
Layer lettuce, shells, cucumbers, tomatoes, tuna, peas and cheese into a 3-quart bowl.
Spread salad dressing or mayonnaise over salad.
Cover and refrigerate for several hours or overnight. Toss to serve.
Makes 8 servings.
Layer first ingredients in order given in large salad bowl. Cover with salad dressing, sugar and vinegar mix.
Sprinkle with cheese.
Cover and refrigerate overnight.
Place half of the salad greens in bottom of large glass bowl. Arrange onion rings around edge of bowl.
Combine celery and green pepper in small bowl.
Layer cauliflower, peas and the celery mixture in that order over greens in bowl.
Sprinkle with bacon; cover with remaining greens.
Sprinkle with fines herbes and pepper.
Spread mayonnaise on top; sprinkle with cheese. Refrigerate covered 8 hours or overnight.
Makes 8 servings.
Drain chicken, reserving broth.
Place lettuce in bottom of a large salad bowl.
Arrange peas on top of lettuce.
Combine reserved broth and next 6 ingredients, mixing well.
Spread half of mixture evenly over peas.
Layer carrots, chicken, eggs, celery and onion (in that order).
Spread remaining sour cream mixture over top, sealing to edge of bowl.
Sprinkle with Parmesan cheese. Cover and chill overnight.
Sprinkle bacon on top of salad before serving.
Yield: 10 to 12 servings.
Cook pasta in boiling salted water according to package directions. Drain and cool. Meanwhile, heat oil in a large skillet on medium-high heat. Add pork and cook, turning, for 5 mins, until crispy all over. Set aside to cool.
Mix yogurt, salad cream, sugar and lemon juice in a medium bowl. Season with salt and black pepper. Stir in chives.
Layer half the pasta, carrots, remaining pasta, pork, lettuce and eggs in a glass bowl, drizzling each layer with dressing. Garnish with parsley.