out 3 cups Salad ingredients needed 1 head of lettuce shredded, saving the
e rest of the ingredients and stir.
To prepare salad, fill
edium heat, add 3 tablespoons of sugar and 1 1/2
Layer lettuce in bottom of glass Pyrex.
Use full head of lettuce.
Next, chop 1 cup of bell pepper and sprinkle over lettuce.
Then chop 1 cup of onion and 1 cup of tomatoes and layer in order.
Then top with 1 cup of bacon bits, 1 cup of croutons and 1 cup of cheese.
Then add dressing to desired amount.
Makes 8 to 10 servings.
Chop 1 head of the lettuce and place in a big salad bowl.
Chop other vegetables and eggs and place in layers on lettuce.
Layer the 1/2 of the chopped bacon and shredded cheese.
Chop the other 1/2 head of lettuce and place on top of the other layers.
Mix together dressing ingredients and\"ice\" the salad.
Top with remaining bacon and cheese.
Cover and chill for several hours before serving.
Just before serving, toss well to mix all the ingredients with the dressing.
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Remove the tender portion of the leaf from the stalk
generous 1 cup of vinaigrette.
Salad: Arrange the romaine
Clean lettuce and drain.
Start with 2 cups of lettuce torn into bite size pieces.
Take 3 tablespoons of mayonnaise and dot over lettuce.
Scatter 1 portion of the peas over the lettuce. Scatter 1/2 cup Swiss cheese and 1/2 cup red onion over the lettuce.
Scatter 3 tablespoons of sugar over the lettuce.
Put 2 more cups of lettuce in and go through the same steps as before. Continue with third cups of lettuce, etc.
In a very large salad bowl, line the bottom with bite size pieces of lettuce.
Cover the lettuce with carrots, celery, onions, water chestnuts and peas.
Spread the quart of mayonnaise on top as if you are icing a cake.
Sprinkle Mozzarella and Parmesan cheeses on top.
Cover and refrigerate for 24 hours. Serves 16.
Fry bacon crisp and drain.
Cut up head of lettuce in bottom of bowl.
Cut head of cauliflower over lettuce, then add chopped onion.
Spread salad dressing over mixture to seal.
Next, spread Parmesan cheese over salad dressing, then sugar.
Crumble bacon on top and cover with lid.
Let set at least 6 hours or overnight in refrigerator.
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.
Hold lettuce, core end down, and tap core on countertop; twist and remove core.
Rinse lettuce and drain.
Set aside.
Combine cream cheese, Bleu cheese, milk, dry mustard, red pepper, salt and pepper.
Spoon into cavity of lettuce.
Wrap in plastic wrap. Refrigerate 8 hours.
Cut into 6 wedges and serve with Italian dressing.
Garnish with parsley, if desired.
In a large mixing bowl, first chop up head of lettuce and put in.
Next layer should be your chopped up tomatoes.
Then rinse and drain your can of kidney beans and add them in.
The shredded cheese should go in next.
Take the bag of Doritos and smash them up and put on top of salad.
Wait until it is ready to be served to pour the bottle of dressing over it.
Tear lettuce and make a thick layer in bottom of dish. Sprinkle chopped celery and onion on top of lettuce.
Drain peas and pour over layer.
Add a thick layer of mayonnaise.
Sprinkle with Parmesan cheese thickly.
Top with bacon.
Refrigerate overnight.
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.
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.
Layer the first 8 ingredients in the order listed in a large salad bowl or trifle bowl.
Combine the remaining ingredients; blend well.
Spread over the top of the salad, sealing to edge of bowl.
Cover salad tightly, and refrigerate for several hours or overnight.
Layer lettuce, peas, celery, broccoli, onions, eggs and bacon. Combine salad dressing and sugar.
Put as next layer.
Put another layer of lettuce, bacon and green pepper.
Top with cheese.
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.
Break lettuce in small pieces and put in a 9 x 13-inch pan. Add celery and onion and layer on top of lettuce in order given. Put peas on top of onion and spread Miracle Whip over this.
Top with grated cheese and Bac*Os.
Make 1 day before.
This will keep for a week.