Italian Layered Salad Recipes

ITALIAN LAYERED SALAD

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

ITALIAN LAYERED SALAD WITH BISON PEPPERONI

Steps:

• In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
• Basil-Sour Cream Dressing
• Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

ITALIAN LAYERED SALAD

Steps:

• Layer the romaine, tomatoes, cucumbers, garbanzo beans, red bell pepper, olives, mozzarella balls, and pepperoni in a large glass bowl or trifle dish.
• In a medium bowl, mix together dressing ingredients.Spread dressing on top of the pepperoni. Note: There is a lot of dressing. Feel free to reserve some in a bowl and serve alongside the salad.
• Arange red onion slices and peppers on top.Cover and chill for 1 to 12 hours.

ITALIAN LAYERED SALAD (CROWD SIZE)

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended.
• Spread over vegetables.
• Sprinkle with cheese.
• Cover and refrigerate at least 2 hours until chilled or overnight.
• Sprinkle with parsley just before serving.