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.
easuring cup; cover. Let stand for 30 mins.
Heat oiled
s this salad is to
oat in marinade. Cover; refrigerate for 3 hours or overnight.
f zucchini mixture, in batches, for 5 mins or until browned
For the chicken meatballs, place the
hill, covered, for 15 mins.
For the couscous salad, prepare couscous in
Layer lettuce for first layer and add mango for second layer. For third layer, add onion.
Add peas for the fourth layer.
Top with mayonnaise for fifth layer and Cheddar cheese for sixth layer.
Put bacon on top for seventh layer.
owl for dressing.
Put lettuce in salad bowl as first layer.
o coat. Cover and refrigerate for 2 hours.
Meanwhile, combine
rom the heat. Let stand for 5 mins. Remove and discard
Layer ingredients in order listed:
lettuce, celery, pepper, onion and peas.
Mix sugar and Miracle Whip together and spread over top layer.
Then sprinkle cheese and bacon bits on top.
Let salad marinate for 24 hours, if desired, or serve when prepared.
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.
dditional thyme.
Meanwhile, for the herb salad, combine cress and herbs
Remove leaves from bottom two-thirds of each rosemary stem. Sharpen trimmed ends to a point. Thread lamb onto rosemary skewers.
Combine garlic, oil, lemon peel and juice; brush over kebabs. Cover; refrigerate until required.
For the Greek salad, place all ingredients in salad bowl and toss gently to combine.
Cook kebabs in a heated, oiled grill pan or skillet on high heat, brushing frequently with remaining garlic mixture, until cooked to desired doneness. Serve with Greek salad.
In 9 x 13-inch pan, layer first 7 ingredients in order given. Sprinkle sugar on top of mayonnaise, then add Cheddar.
Add bacon bits for decoration.
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.
In a 9 x 14-inch glass cake dish layer the fresh vegetables and the bacon pieces.
Mix the salad dressing and the sour cream together with salt and pepper.
This would be layer 6. Layer 7 - grated cheese.
Serves 8 to 10.
Layer lettuce that has been torn into bite-size pieces in bottom of dish. Layer peas (uncooked) and onions. Layer egg, then spread salad dressing on top of these layers.
Sprinkle top with Cheddar cheese and bacon bits.
Refrigerate before serving.
Mix the salad dressing and the sugar together.
Layer in a 9 x 13-inch pan the lettuce, peas, onion, celery, the salad dressing. Top with the bacon bits and the shredded carrots.
Refrigerate for 8 hours before serving.