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.
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.
Add ingredients in same order as listed.
Do not stir.
Just make a layer of each item.
Let sit for a couple of hours for better flavor.
Chill and serve.
Layer the first 6 ingredients.
Top with mayonnaise; sprinkle with cheese.
Let mixture set in refrigerator for a few hours to marinate.
Top with eggs, bacon and tomatoes before serving.
Break up lettuce and place in bottom of 13 x 9 x 2-inch pan. Break up cauliflower into very small bite-size pieces and arrange in pan on top of the lettuce.
Follow through with the remaining ingredients, creating a new layer with each ingredient.
Cover with topping.
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix love and loyalty thoroughly with faith.
Blend in tenderness, kindness and understanding.
Add friendship and hope. Bake with sunshine for a lifetime.
Sprinkle with laughter and serve daily.
owl for dressing.
Put lettuce in salad bowl as first layer.
br>For the Tofu Ricotta (see also my recipe #279343):
In a
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.)
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Layer in order as appears in recipe. Crumble bacon on top. Refrigerate 8 hours.
s this salad is to
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.
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 the first 7 ingredients in a large salad bowl.
Mix yogurt and sweetener and spoon over salad.
Refrigerate for a couple of hours.
Line a 12 inch platter with shredded
For the black bean salad, place beans in a bowl and cover with
Layer in a medium-size salad bowl as follows:
1st Layer: lettuce, torn in pieces. 2nd Layer:
celery. 3rd Layer:
onion. Pour sour cream and sugar mixture over above. 4th Layer:
bacon. Pour mayonnaise and vinegar mixture over the above and sprinkle cheese over salad.
Cover and refrigerate for 3 hours.
Chop lettuce and toss in a large bowl with grated cabbage