Companys Coming Multi Layered Salad Recipes

MULTI-LAYERED SALAD

Steps:

• 1. To make the dressing: Mix together the mayonnaise, sour cream, and yellow. Put in the refrigerator until you are ready to assemble the salad.
• 2. Fry the bacon until crisp or use pre-cooked bacon strips. Blot the excess bacon grease off with paper towels and set aside to cool. Once cooled, crumble the bacon and set aside.
• 3. Hand-slice into fine strips the iceberg lettuce, or use a food processor with 4mm slicing disc to slice
• 4. In a food processor, or by hand, fine-chop each of the following and set aside: Half of one bunch celery 1 large red bell pepper 1 red onion 1 cucumber 1 tomato
• 5. Layer the chopped and frozen ingredients in the order given: lettuce celery red bell pepper red onion cucumber frozen petite sweet corn ***will thaw as the salad sits tomato frozen sweet peas ***will thaw as the salad sits dressing ***cover the peas entirely Parmesan cheese crumbled bacon
• 6. No need to toss the salad before serving; just dig in and get salad and dressing all in one scoop.

COMPANY'S COMING MULTI LAYERED SALAD

Steps:

• 1. Cut or break lettuce into small pieces. Layer in bottom of 9 x 13 inch pan or large glass bowl. Scatter each layer in order given.
• 2. Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to the edge of pan or bowl.
• 3. Scatter grated cheese over all followed by bacon bits. Seal well with plastic wrap. Store in refrigerator for at least 24 hours before serving. This keeps well a day or two.
• 4. Garnish: To have greens on top sprinkle a few slices of green onion over all.

MULTI-LAYERED SALAD

Steps:

• In a large glass straight-sided bowl, layer ingredients in order listed.
• Mix the mayo, sour cream and lemon juice together and spread evenly over the layered vegetables, sealing to edge of bowl, this could be about a 1/2 inch layer.
• Cover with plastic wrap and refrigerate for 24 hours.
• Before serving remove wrap and top with cheese and bacon bits.

LAYERED SALAD

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.