8 Layer Salad Recipes

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HEARTY EIGHT-LAYER SALAD



Hearty Eight-Layer Salad image

I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. -Noreen Meyer, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 17

1-1/2 cups uncooked small pasta shells
1 tablespoon canola oil
3 cups shredded lettuce
3 hard-boiled large eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup julienned fully cooked ham
1 cup julienned hard salami
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped green onions
2 teaspoons Dijon mustard
TOPPINGS:
1 cup shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

Nutrition Facts : Calories 417 calories, Fat 32g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 791mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

EIGHT-LAYER FRUIT SALAD SUPREME



Eight-Layer Fruit Salad Supreme image

Just the presentation of this layered salad in a beautiful pedestal trifle bowl will get their taste buds tingling. Serve as a salad, or dish along thick slices of angel food or buttery pound cake as a refreshing dessert. Mmm!

Provided by d miles

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h30m

Yield 12

Number Of Ingredients 16

½ cup honey
1 large lime, zested
¼ cup fresh lime juice
⅛ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1 ½ tablespoons confectioners' sugar
1 cantaloupe - peeled, seeded, and cut into 1/2-inch cubes
1 quart fresh blueberries
1 pound fresh strawberries, hulled and sliced
1 pound red seedless grapes, halved lengthwise
6 large kiwi fruit, peeled and cut into 1/4-inch dice
1 (20 ounce) can pineapple chunks in juice, drained
1 (8 ounce) container frozen whipped topping, thawed
⅓ cup chopped pecans

Steps:

  • Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
  • Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
  • Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
  • Top with whipped topping and pecans to serve.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 53.2 g, Cholesterol 20.6 mg, Fat 14.1 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 8.5 g, Sodium 78 mg, Sugar 44.2 g

8-LAYER SALAD



8-Layer Salad image

Provided by Catherine McCord

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 17

6 slices bacon
4 to 5 cups chopped iceberg lettuce (about 1 head)
2 cups frozen peas, thawed
2 cups shredded carrots (about 6)
4 hard-boiled eggs, peeled and sliced
2 cups frozen corn kernels, thawed
2 cups shredded Cheddar, mozzarella and/or Monterey jack cheese
2 cups cherry or baby heirloom tomatoes, halved
Summer Herb Ranch Dressing, recipe follows
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Steps:

  • Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
  • Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
  • Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
  • Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
  • Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.

EIGHT LAYER SALAD



Eight Layer Salad image

I found this in a new cookbook and thought it looked really good. Thought I would share it with you!

Provided by Kim127

Categories     < 15 Mins

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

10 ounces fresh spinach, washed,dried and torn into pieces
1/2 lb bacon, cooked and crumbled
6 hard-boiled eggs, diced
1 head romaine lettuce or 1 head iceberg lettuce, washed,dried and torn into pieces
1 (10 ounce) package frozen baby peas, thawed and drained
1 cup sliced sweet onion
2 teaspoons sugar
salt and pepper
2 cups mayonnaise
1 cup sour cream
1 cup coarsely grated swiss cheese

Steps:

  • In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
  • Press down.
  • Add layers of bacon, eggs, and lettuce.
  • Press down.
  • Season again with salt, pepper and 1 teaspoon sugar.
  • Add layers of peas and onion.
  • Combine mayonnaise and sour cream and completely cover salad.
  • Top with cheese.
  • Cover and refrigerate overnight.
  • Toss just before serving.

LAYERED SALAD



Layered Salad image

This layered salad is perfect for holiday dinners.

Provided by Sheri McDonald

Categories     Salad

Number Of Ingredients 11

6 cups chopped iceberg lettuce
12 hard boiled eggs
2 cups frozen peas
1 package bacon
2.5 cups grated cheddar cheese
2.5 cups mayonnaise
25 ml sugar
2-3 green onions
salt
pepper
paprika

Steps:

  • Allow the frozen peas to thaw in a bowl. Set aside.
  • Cook bacon crisp and then crumble or cut into bite size pieces. Allow to cool.
  • Mix mayonnaise and sugar in a bowl.
  • Chop the green onions as garnish.
  • Layer the following:
  • Half of the iceberg lettuce, followed by a sprinkling of salt and pepper
  • Sliced hard boiled eggs; followed by a sprinkling of salt and pepper
  • Peas
  • Half of the iceberg lettuce, followed by a sprinkling of salt and pepper
  • Bacon
  • Grated cheddar cheese.
  • Mayo and sugar mixture, spread evenly over salad.
  • Top with chopped green onion and paprika.

EIGHT-LAYER SALAD



Eight-Layer Salad image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 cup farro
3 cups low-sodium vegetable or chicken stock (or water)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium butternut squash, peeled and sliced into 3/4-inch cubes
A pinch of crushed red pepper
1 cup fat-free Greek yogurt
1 cup packed fresh basil (about 2 ounces), finely chopped, plus a little more for serving
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
5 ounces baby kale
8 ounces prosciutto, chopped
2 large shallots, finely chopped
1/2 cup shaved Parmesan
1/3 cup toasted sliced almonds

Steps:

  • Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
  • Preheat the oven to 400 degrees F.
  • Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
  • Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
  • In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.

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