Day After Easter Day Layered Salad Recipes

LAYERED SALAD

Steps:

• Use a 9 x 13 glass dish. (or a trifle dish...I recommend anything glass so you can see the salad!)
• Have your bacon cooked and crumbled.
• Peel and slice the cooked and cooled hard boiled eggs.
• Combine the mayonnaise, sour cream and sugar. I like to use a hand blender to mix it well. Set aside.
• Layer the ingredients: lettuce, celery, green pepper, frozen peas, water chestnuts, green onions.
• Add the sliced eggs and crumbled bacon.
• Sprinkle on the cheese.
• Seal the salad with the mayo mix, making sure to cover the salad completely to the edge of the dish.
• Cover and refrigerate for 24 hours before serving.

MAKE-AHEAD LAYERED SPINACH SALAD

Steps:

• Combine spinach and iceberg lettuce; place in the bottom of a large glass salad bowl or trifle bowl.
• Layer in the following ingredients in this order: celery, peas, green onion, hard boiled eggs, and ham.
• To make the dressing, in a small bowl stir together the mayonnaise, sour cream, and dry Ranch dressing mix. Spread dressing evenly over the ham layer.
• Sprinkle Parmesan cheese evenly on top of the dressing layer.
• Cover and refrigerate for at least 4 hours or overnight before serving.

DAY AFTER EASTER DAY LAYERED SALAD

Steps:

• 1. First place the greens in the bottom of a large salad bowl.
• 2. Next layer tomatoes, pickles, eggs,ham & onions over the greens.
• 3. Then spread dressing evenly over the top o f the salad. Refrigerate 1 hour or until ready to serve.
• 4. Special Tip: As a short cut use a egg slicer to quickly chop the eggs.

OVERNIGHT LAYERED LETTUCE SALAD

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.