Put torn lettuce into dish for bottom layer.
Add green pepper for second layer and the onion for the third layer.
For the fourth layer, add celery.
Add peas for fifth layer and shredded Cheddar for sixth layer.
Layer bottom of a 9 x 12-inch baking dish with lettuce.
Then continue layering with the peas, onions, peppers, celery, mayonnaise and cheese on top.
Refrigerate for 1 hour, then serve.
times. Once for each layer.
Sift flour,
Layer salad, onions, peas and celery in a 13 x 9-inch casserole dish.
Sprinkle cheese on top.
Mix the mayonnaise and sugar well.
Spread on top of the cheese.
Sprinkle with bacon bits or salad toppings.
Refrigerate.
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.
Seal and refrigerate overnight. Next day, mix. Can add cooked bacon (approximately 8 slices, chopped).
ottom of a deep glass salad bowl.
Peel and slice
Chop lettuce and toss in a large bowl with grated cabbage and carrots. Spread mixture into the bottom of a 9x13 inch pan.
Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips. Pour the dressing over all and sprinkle with the cheese. Cover and refrigerate for 30 to 45 minutes before serving.
oat in marinade. Cover; refrigerate for 3 hours or overnight.
Layer all ingredients in order listed in a large salad bowl. Chill covered for at least 8 hours. Toss before serving.
Yields 12 servings.
Seal and refrigerate overnight. Next day, mix. Can add cooked bacon (approximately 8 slices, chopped).
In large bowl or 9 x 13-inch pan, layer lettuce, carrots, onion, celery and peas.
Mix salad dressing, vinegar and sour cream.
Add a layer of dressing mixture.
Add another layer of ingredients.
Top with bacon bits and Parmesan cheese.
Layer first 6 ingredients in a large bowl. Combine the last 3 and spread over top of layers.
Cover tightly and let set for several hours before serving.
Toss before serving.
Layer shredded lettuce, peppers, onion, and peas ina large bowl or trifle dish.
Mix in a separate bowl, sugar, salad dressing, and sour cream.
Spread mixture on top of peas.
Layer cheese and bacon and top off with another layer of lettuce.
Start with layer 1, topping with layer 2 through 6 as follows: layer 1 (torn lettuce); layer 2 (chopped celery); layer 3 (chopped green onion); layer 4 (salad dressing); layer 5 (sugar) and layer 6 (Cheddar cheese).
Refrigerate until ready to serve.
Add layer 7 (crumbled bacon); toss and serve.
Layer vegetables.
Add sugar to mayonnaise.
Place grated cheese on top.
Top with 8 slices crumbled bacon or Bac*Os.
Let set in refrigerator for 12 to 24 hours.
This dish is simple and you can be creative with the layers. Use the size of salad bowl for the amount of servings you would like from this salad.
uttermilk if you prefer) Prepare salad ingredients.
Starting at the
easuring cup; cover. Let stand for 30 mins.
Heat oiled
Cut up 1 head of lettuce.
This begins the bottom layer of the salad.
Continue with layers of celery, green pepper, onion and frozen peas.
Cover with Miracle Whip and sprinkle sugar over top. Add cheese and bacon bits.
Refrigerate and let it set up for 8 hours.