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.
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 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 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.
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.
Layer first 6 ingredients in order given. Mix the mayonnaise, and sugar. Spread on top of layered salad. Sprinkle grated cheese and crumbled bacon on top.
Layer first 4 ingredients in large bowl. Mix last 3 ingredients well and spread on top of layered salad, covering completely to the end of the bowl. Cover and refrigerate overnight. Toss immediately before serving.
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.
Combine spinach and lettuce; place half of salad greens in large clear glass salad bowl.
Combine sour cream, mayonnaise and salad dressing mix; stir well and spread half of mixture evenly over salad greens.
Layer (in order) the egg slices, peas, 1/2 cup green onion, 6 slices crumbled bacon and remaining salad greens. Spread remaining sour cream mixture over top, sealing to edge of bowl.
Cover and chill overnight.
Garnish with additional onion and bacon.
Yield:
8 to 10 servings.
Layer first 6 ingredients in a glass bowl.
Mix mayonnaise and sour cream.
Spread over layered salad.
Sprinkle sugar over mayonnaise mixture.
Refrigerate covered overnight.
Before serving, sprinkle cheese and bacon on top.
Serves 12.
In a big salad bowl, place in order:
lettuce, celery, onion rings and cucumber.
Then mix sour cream and sugar and pour over orderly layered salad.
Then mix vinegar and salad dressing or mayonnaise and pour over first salad dressing.
Then sprinkle crumbled bacon (fried crisp) over the top of the salad and top off with a few shakes of Parmesan cheese (maybe some croutons, egg slices, whatever).
Fix at least 2 to 4 hours ahead.
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 first 6 ingredients in order listed in a large salad bowl.
Combine salad dressing, sour cream and dressing mix; mix well.
Spread over top of vegetables, sealing to edge of bowl. Garnish with chopped parsley, if desired. Cover tightly and refrigerate several hours or overnight.
Toss gently before serving.
Yield:
12 to 15 servings.
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.
Layer the first 5 ingredients in dish (I use a long Pyrex). Mix the salad dressing and sugar together. Pour over salad and top with the cheese. Keep in the refrigerator until ready to serve.
Mix salad dressing, sour cream and sugar together, then set aside.
Layer lettuce, green pepper, celery, onion and peas.
Pour salad dressing mixture over it, then top with cheese and bacon.
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.