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.
ottom of a deep glass salad bowl.
Peel and slice
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 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.
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.
Layer the lettuce in a large bowl and add the remaining ingredients in layers.
Chill before serving.
Tear lettuce into bite-sized pieces and place in the bottom of a deep bowl.
Drain peas and place in a layer on top of the lettuce.
Chop the green onions and add on top of the peas. Next, add a layer of bacon bits.
Next, add ranch salad dressing.
Add a layer of shredded cheese and top with a layer of chopped egg.
In a glass bowl, place salad greens.
Add celery, green peppers, and peas.\tCover with a layer of red onion.
Add thin layer of light Miracle Whip to cover ingredients.
Put cheddar cheese on top of Miracle Whip and sprinkle parmesan cheese over top.
Cover with plastic wrap and chill 6 hours.
Serves 6 to 8.
In a large salad bowl, layer each ingredient listed individually.
The Romaine lettuce should be on the bottom layer, followed by the other ingredients.
After all ingredients have been layered, mix the package of Hidden Valley Ranch salad dressing and pour over salad.
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.
The night before salad is to be served:
layer the ingredients in the order given in a clear serving bowl, making sure each layer covers the previous layer and shows through the sides of the bowl.
Refrigerate overnight or at least 4 hours.
Cook noodles as directed.
Drain and rinse in cold water. Prepare dressing according to package and slice all vegetables into bite-size pieces.
Layer salad in a glass bowl, alternating vegetables with noodles.
Make last layer tomatoes.
Leave a hole in the center.
Place salad dressing in the middle of top layer and sprinkle with bacon bits.
Let stand at least 12 hours to allow dressing to settle to bottom.
Shred one head of lettuce (shredding makes it fluffy).
Add in layers the following: celery, green peppers, red onion and green peas.
Spread salad dressing over pea layer.
Sprinkle with slices of bacon, fried and crumbled.
Sprinkle with shredded Cheddar cheese.
Cover with plastic wrap and refrigerate overnight.
Mix sour cream, salad dressing and sugar then layer.
In 2 qt. serving bowl (clear glass is nice) layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread salad dressing over onions, sealing to edge of bowl; cover. Chill several 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.
Prepare approximately 12 hours before serving.
Layer in the order given:
broccoli, cauliflower, onion, mayonnaise, bacon, Parmesan and sugar.
Spread layers evenly in a large, covered container.
After several hours; stir to coat.
Let set, then stir several more times.
Salad gets creamier each time it is stirred.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions.
Spread salad dressing over onions, sealing to edge of bowl; cover.
Chill several hours or overnight. Garnish with bacon and shredded cheese if desired.
Makes 8 servings.
Tear lettuce into a large glass bowl.
Layer all other vegetables in order given, (start with eggs).
Prepare dressing and spread over top of salad, covering completely all the way to edges to seal salad.
Sprinkle bacon and shredded cheese over dressing.
Cover with plastic wrap and refrigerate until serving.