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Layered Lettuce Salad

Tear the lettuce into bite-sized pieces.
Cover the bottom of a 9 x 13-inch pan with the torn lettuce.
Layer the next four ingredients on top of the lettuce.
Blend the sugar into the mayonnaise.
Spread the mixture evenly over the top of the layered vegetables.
Sprinkle the crumbled bacon and the Cheddar cheese on top of the mayonnaise.
Cover the pan and refrigerate for several hours before serving.
(You may use imitation bacon bits instead of bacon.)

Crusted Chicken Tenders With Asparagus Salad

Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.

Layered Lettuce Salad

Tear lettuce into small pieces; place in 9 x 12-inch dish or bowl.
Layer the next 6 ingredients in the order given.
Add sugar to mayonnaise; spread over the top of the salad as you would frosting a cake.
Top with cheese and cover.
Refrigerate for several hours or overnight.
Add more bacon bits on top.
Toss when ready to use.
This salad will hold for a quite a while.
Leftover salad can be kept in refrigerator for later use.

Layered Lettuce Salad

Layer ingredients in 9 x 13-inch pan in the following order: lettuce, celery, peas, pepper and onion. Spread salad dressing over top and top with shredded cheese. Cover and refrigerate for 8 to 12 hours. Keeps well for 3 to 4 days.

Layered Lettuce Salad

Tear lettuce into bite size pieces and place in 9 by 13-inch pan or large bowl.
Layer ingredients in order as given in recipe down and including carrots.
Add sugar to mayonnaise and spread on top as icing a cake.
Sprinkle bacon and grated cheese over all and cover.
Refrigerate 8 - 10 hours or overnight.
At serving time garnish with sliced tomatoes, if you like.

Layered Lettuce Salad

Fry bacon crisp and crumble.
Heat peas.
Tear lettuce into bite size pieces and place in bowl or 9 x 12-inch dish.
Layer the next 6 ingredients in order given.
Mix mayonnaise and sugar; spread over top of layered salad.
Top with cheese.
Refrigerate 8 to 12 hours.
Serves 10.

Layered Lettuce Salad

Tear lettuce into small bite-size pieces and place in 9 x 13-inch dish or Tupperware.
Layer remainder of ingredients in order given.
Add sugar to mayonnaise and spread over the top as you would frosting.
Top with grated cheese.
Cover and refrigerate for 8 to 12 hours.
Cut out in squares.
Stays fresh longer since mayonnaise is not mixed into salad.

Layered Spinach-Lettuce Salad

Layer first 8 ingredients in large plastic bowl/container. Combine mayonnaise, sour cream and salad dressing mix.
Spread over top of salad, sealing to edge of bowl.
Cover and refrigerate for several hours or overnight.

Layered Lettuce Salad

Cover bottom of 9 x 13-inch casserole dish with 1 inch of lettuce.
Sprinkle peas over lettuce.
Mix salad dressing, onion and enough milk to make it spread easy.
Spread over lettuce. Sprinkle with bacon bits, then grated cheese.
Refrigerate for 24 hours.

Layered Lettuce Salad

In a small bowl,
stir together first 3 ingredients for dressing;
set aside.
Layer
remaining ingredients in a large salad bowl.
Pour on
dressing;
refrigerate at least 4 hours. Toss just before serving.

Layered Lettuce Salad

Tear lettuce into small pieces.
Place in a 9 x 12-inch glass dish.
Layer next 6 ingredients in order given.
Add sugar to mayonnaise and spread over top as you would frosting.
Top with grated cheese.
Cover and refrigerate for at least 8 to 12 hours. Garnish with bacon bits and parsley.

Layered Lettuce Salad

Tear lettuce into small bite-sized pieces and place in a 9 x 13-inch glass dish.
Layer rest of ingredients in order given. Add sugar to mayonnaise and spread over top as you would frosting. Top with grated cheese.
Cover and refrigerate for 8 to 12 hours. At serving time, garnish with bacon.

Layered Lettuce Salad

Cut up lettuce and spread over bottom of 9 x 13-inch dish. Cut cauliflower in little pieces and spread over lettuce.
Crumble bacon into small pieces and spread over cauliflower.
Chop red onion and spread over bacon (however much you want).
Mix Miracle Whip and sugar and spread over entire salad, making sure lettuce is covered.
Grate American cheese and sprinkle over Miracle Whip spread.
Sprinkle a little bit of lettuce over cheese and some red onion.

Layered Lettuce Salad

Tear cleansed, crispy lettuce into bite size pieces and place in a 9 x 12-inch greased dish.
Layer remaining ingredients in order given; add sugar in mayonnaise and spread over top as you would icing on a cake.
Top with grated cheese and refrigerate for 8 to 12 hours or overnight.
At serving time, garnish with bacon bits and parsley (optional).

Layered Lettuce Salad

Tear lettuce into bite-size pieces and put in a 9 x 12-inch dish.
Layer rest of the ingredients in order.
Mix the sugar with the mayo and spread over the top of the salad like a frosting. Then top with cheese.
Let refrigerate for 12 to 24 hours.
You can top with a little parsley if you desire.

Layered Lettuce Salad

Layer the lettuce, green onions, pepper, celery and peas in a large salad bowl.
Spread salad dressing over peas.
Sprinkle sugar over salad dressing.
Sprinkle Cheddar cheese over top of salad dressing.
Sprinkle bacon over cheese.

Layered Lettuce Salad

Place first 7 ingredients in shallow dish in order given.
Add salad dressing on top.
Sprinkle with sugar with Parmesan or grated Longhorn cheese. Chill for 2 to 12 hours.

Layered Lettuce Salad

Break lettuce in bite-size pieces.
Cook bacon.
Drain and crumble.
Layer lettuce, celery, eggs, peas, peppers, onion and bacon in order given.
Combine sugar and mayonnaise.
Spread over top of salad.
Sprinkle with grated cheese.
Cover and refrigerate 8 to 12 hours.
Serves 12.

Layered Lettuce Salad

Tear clean lettuce into small bite-size pieces into large casserole dish, 9 x 13-inch.
Layer the rest of the ingredients in order given.
In small bowl, add sugar to mayonnaise and spread over the top of salad as you would frost a cake.
Top with cheese. Cover and refrigerate 8 to 12 hours.

"Layered Lettuce Salad"

Layer first 5 ingredients in large salad bowl. Mix mayonnaise and sugar or Splenda. Spread over the top of salad to seal. Let set overnight in refrigerator. Before serving, sprinkle cheese and bacon bits on top.

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