Five Layer Salad Recipes

LAYERED LETTUCE SALAD

Layered Lettuce Salad image

This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 medium head iceberg lettuce, torn
1 cup finely chopped fresh parsley
4 hard-boiled large eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed
6 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 small red onion, finely chopped
DRESSING:
1-1/2 cups mayonnaise
1/2 cup sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Additional fresh dill

Steps:

In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad., Refrigerate, covered, several hours or overnight. If desired, top with additional dill.

Nutrition Facts :

SEVEN LAYER SALAD

Seven Layer Salad image

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Provided by Leah Mae

Categories Salad

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g

OVERNIGHT LAYERED LETTUCE SALAD

Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

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.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

SEVEN LAYER SALAD

Seven Layer Salad image

A 24 hour make ahead salad that is a full meal in a bowl.

Provided by Valerie Lugonja is... A Canadian Foodie

Categories Salad

Time P1DT30m

Number Of Ingredients 8

Ingredients

one head of iceburg lettuce (, shredded or sliced)
12 to 16 ounce bag of small sweet peas (, frozen)
1/2 purple onion (, diced)
6 hard boiled eggs (, chopped)
1 pound of bacon (, cut into lardons, and fried)
1-1.5 cups mayonnaise
1/4 cup to 1/3 cup sugar ((mix with mayo to make salad topping/dressing))
1 cup shredded cheddar cheese

Steps:

/2 of the lettuce
peas
onion
egg
bacon
remaining lettuce
ice with mayonnaise dressing
top with cheddar cheese
Wrap really well with plastic wrap; refrigerate for 24 hours
Unwrap and serve

FIVE-LAYER SALAD

Five-Layer Salad image

Try an easy carrot and cabbage salad in a new way - a colorful meal ready in 20 minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup frozen sweet peas
1 tablespoon water
1/3 cup plain fat-free yogurt
1/4 cup reduced-fat mayonnaise (do not use salad dressing)
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon salt
3 cups (from 16-oz bag) coleslaw mix (shredded cabbage and carrots)
1 cup shredded carrots (2 medium)
1 cup halved cherry tomatoes

Steps:

In small microwavable bowl, place peas and water. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes, stirring after 2 minutes, until tender; drain. Let stand until cool.
Meanwhile, in small bowl, mix yogurt, mayonnaise, vinegar, sugar and salt.
In 1 1/2- or 2-quart glass bowl, layer coleslaw mix, carrots, tomatoes and peas. Spread mayonnaise mixture over top. Refrigerate 15 minutes. Toss gently before serving.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 5 g, TransFat 0 g

7-LAYER SALAD

7-Layer Salad image

Make this crowd-pleasing 7-layer salad for any occasion. Lettuce, tomatoes & cucumbers look so pretty layered & topped with bacon & cheddar cheese.

Provided by Paula Deen

Categories cookout picnic

Time 15m

Yield 10

Number Of Ingredients 13

Ingredients

6 cups chopped romaine lettuce
4 cups seeded and chopped tomatoes
4 cups seeded and chopped cucumbers
1 (16-oz) package thawed frozen baby peas
½ cup sliced green onions
2 cups sliced radishes
2 cups sour cream or light sour cream
1 cup mayonnaise or light mayonnaise
¼ cup lemon juice
2 teaspoons salt
¼ cup sugar, optional
1½ cups shredded reduced fat cheddar cheese
6 slices bacon, cooked crisp and crumbled

Steps:

In a large trifle dish, layer lettuce, tomatoes and cucumber.
In a medium bowl, combine peas and green onion and layer on top of cucumber. Layer radishes over pea mixture.
In a medium bowl, combine sour cream, mayonnaise, lemon juice, salt, and, if using, sugar, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with cheese and bacon.
Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.

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