LAYERED SALAD

Fron: Pioneer Woman

Prep Time: 30 Minutes
Cook Time:
Difficulty: Easy
Servings: 12


Ingredients

SALAD
• 1 head Iceberg Lettuce, Chopped
• 8 ounces, fluid Baby Spinach, Washed And Dried
• Salt And Pepper, to taste
• 8 whole Hard Boiled Eggs, Chopped
• 16 ounces, weight Bacon, Cooked And Chopped
• 4 whole Tomatoes, Chopped
• 1 bunch Green Onions, Thinly Sliced
• 8 ounces, weight Cheddar Cheese, Grated
• 1 bag (10 Ounce) Frozen Peas, Partially Thawed

FOR THE DRESSING

• 1 cup (real) Mayonnaise
• 1 cup Sour Cream
• 1 Tablespoon Sugar (more To Taste)

Preparation Instructions

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.

Cover and refrigerate for up to 24 hours. Toss just before serving.

This is a simple and beautiful salad, and a staple at potlucks and luncheons in my area of the country. You can vary the ingredients according to your taste and what you have in your fridge, and you can dress it up a bit with fresh herbs, Gorgonzola cheese—whatever makes your skirt fly up! The standard ingredients in most layered salads are lettuce or spinach (or both!) hard boiled eggs, crumbled bacon, grated cheese, green onions, and green peas, which are layered in a pretty glass bowl so the layers can be seen in all their colorful beauty.

But the true sign of a layered salad is what goes on top: an incredibly simple dressing, which is spread evenly over the top so as to “seal in” the ingredients below. After that, it’s refrigerated overnight, then tossed on site just before serving.

This is perfect for a Labor Day picnic! The perfect cool, crisp complement to all the grilled meats.

And it’s purty too!

Here’s what you need. You can switch up the ingredients, add in things that excite you, change the variety of cheese—the world is your oyster!

If you have a clear glass bowl, grab it. If not, any ol’ bowl will do. Start with a layer of chopped iceberg.

Sprinkle on some kosher salt and plenty of freshly ground black pepper.

Next comes a layer of baby spinach.

And another sprinkling of salt and pepper. This seasoning is important; it’ll give the salad more flavor once it’s all tossed together.

After that, crack open some hard boiled eggs. I just tap-tap-tap the middle with a sharp knife…

Then slide the shell right off.

Then I just give it a rough chop. You can neatly slice the eggs if you’re into that kind of thing, or you can dice them finely. But I’m sort of a rough chop kind of girl.

While you’ve got the knife in your hand, go ahead and chop up the bacon, too.

Make a nice layer of eggs, then a layer of bacon.





Hard boiled eggs + Bacon = TruLuv4Evr.

Here’s a little trick I do: since I want the ingredients to really show on the outside of the bowl, I concentrate them around the perimeter, then fill in the center with more lettuce or spinach.

It’s all a sham!  A delicious, colorful sham.

Next, dice up some tomatoes…And throw them over the top.

Pretty!

Next, slice up a bunch of green onions…

And sprinkle those over the tomatoes. Color is bursting from the bowl!

Next comes a layer of grated cheese; I used sharp cheddar, but you can use Swiss, mozzarella, colby-jack…whatever you’d like!

And next, one of the definite signs of a true Layered Salad: a generous layer of frozen (and partially thawed) green peas.

Gorgeous!

And now for the weirdness. Combine sour cream and mayonnaise in a bowl.

Add a tablespoon or two of sugar. This is totally optional, and can be left out. But I really like what the sugar does to the dressing—doesn’t make it overly sweet, just gives it a little dimension.

Note: this is going to wind up being the dressing for the salad, so you can dress it up however you’d like. Fresh herbs would be nice, or just a little garlic.

I’m a purist, though. For this salad, I like things plan. Let the salad ingredients—not the dressing—take center stage!

Mix it together till smooth, then pour it over the top of the salad.

Smooth it out with a spoon…

And bring the spoon out to the edges to seal in the ingredients below.

And that is IT, my dears. Now cover it with plastic wrap and store it in the fridge overnight or up to 24 hours.

When it’s party time, garnish the top with a little of whatever leftover ingredients you might have: a little egg, a little bacon, a sprinkling of peas. Then just toss it at the party and add a little color to everyone’s plate.

Easy Tortellini Salad

From: http://hopestudios.blogspot.com/

Ingredients:

• 1 bag of frozen, tri-colored cheese tortellini (plain will work fine if you can't find tri colored)
• 1 can artichoke hearts, quartered
• 1 can large black olives
• 1 pint grape tomatoes
• 1/3 cup crumbled feta
• 1/2 cup Ken's Steakhouse Caesar Salad Dressing

**I added a grilled chicken breast since this was a meal salad. For a side salad, omit the chicken.**

Cook the tortellini according to the package directions then assemble all the ingredients and stir. This salad should take you about 7 minutes to prepare...you got 7 minutes? Great - this salad is for you!

Garden Pasta Salad

Ingredients

• 1 (16 ounce) package uncooked tri-color spiral pasta
• 1/2 cup thinly sliced carrots
• 2 stalks celery, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup cucumber, peeled and thinly sliced
• 2 large tomatoes, diced
• 1/4 cup chopped onion
• 2 (16 ounce) bottles Italian-style salad dressing
• 1/2 cup grated Parmesan cheese

Directions

1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.

2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.

3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.

4. Chill for one hour before serving.

Strawberry Pretzel Salad

• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored gelatin
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Nutritional Information

Amount Per Serving Calories: 371
Total Fat: 22.3g
Cholesterol: 54mg

** Hints...It might be helpful to do the following:
1) instead of using 2 cups of water, use 1 cup of boiling water to dissolve the package of gelatin, then add 3/4 cup strawberry juice/syrup, and then add the strawberries; and

2)put the gelatin/strawberry mixture in the fridge for about an hour or so to thicken a bit before pouring it overtop of the cream cheese mixture (this is very key for the success of the dessert).

3) DON'T bake the pretzel layer any longer than 10 minutes.
4) Double the amount of jello to make it proportional to the amount of cream cheese. 3) Let the jello chill to thicken slightly before spreading on the cream cheese layer

Asian Spinach Salad

• 1 1/2 pounds boneless chicken breast
• 1 cup Newman's Own® Teriyaki Marinade
• 1 (3 ounce) package ramen noodles
• 1/2 cup slivered almonds
• 1 teaspoon sesame seeds
• 1 tablespoon sesame oil
• 2 bunches baby spinach
• 3 scallions
• 8 ounces Mandarin oranges
• 1/3 cup Newman's Own® Lighten Up® Low Fat Sesame Ginger Dressing

Directions

1. Clean and trim chicken. Place in bowl with 1 cup marinade. Cover and refrigerate for an hour or longer.

2. Remove from bowl, discard marinade and grill or saute over medium heat, approximately 7 minutes each side. Set aside, let cool, then shred into small pieces with two forks.

3. In medium saute pan over medium heat add sesame oil. Crumble ramen noodles and add to pan along with almond slices and sesame seeds. Lightly brown and remove from heat.

4. Wash and dry baby spinach and place in a large bowl. Thinly slice scallions and add to spinach. Add Mandarin oranges and shredded chicken.

5. Drizzle salad with Sesame Ginger Dressing to taste, toss, and serve.

Nutritional Information

Amount Per Serving Calories: 224
Total Fat: 6.8g
Cholesterol: 65mg

Spinach Salad w/ Pepper Jelly Dressing

• 3 tablespoons mild pepper jelly
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon Dijon mustard
• 2 cups baby spinach leaves
• 2 ounces goat cheese, sliced
• 2 tablespoons chopped walnuts

Directions

1. In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool.

2. Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with slices of goat cheese and sprinkle with walnuts.

Tarragon Chicken Salad w/grapes

At midnight on New Year's Eve, revelers in Spain and other Spanish-speaking countries eat 12 grapes — one for every strike of the clock and month in the year. This custom grew from a grape surplus in the Alicante region of Spain in 1909, and celebrates the coming of a sweet year.

Yield 6 servings

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 1/2 cups chopped celery
• 1 1/2 teaspoons chopped fresh tarragon
• 1 cup chopped fresh parsley
• 3/4 - 1 cup mayonnaise
• 1 cup grapes, (raisins or craisins)
• 1 cup diced red onion

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.

3. In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.

Guacamole Salad Bowl

• 5 cups torn leaf lettuce
• 2 medium tomatoes, cut into wedges
• 1 cup shredded Cheddar cheese
• 1 cup cooked salad shrimp
• 1 cup corn chips
• 1/2 cup sliced ripe olives
• 1/4 cup sliced green onions


AVOCADO DRESSING:

• 1/2 cup mashed ripe avocado
• 1 tablespoon lemon juice
• 1/2 cup sour cream
• 1/3 cup vegetable oil
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce

Directions

1. In a large salad bowl, combine the first seven ingredients; set aside. In a mixing bowl or blender, combine dressing ingredients; beat or process until smooth. Pour over salad and toss. Serve immediately.

Tarragon Chicken Salad

½ cup mayo
¼ cup yogurt
1 t poppy seeds
2 - 7 oz cans chicken
2 stalks celery
1 t. tarragon
Red seedless grapes
Handful of walnuts
Handful of pecans

Mix together, and serveas sandwich, on tomato as a salad, or with crackers.

Blenda's Cornbread Salad

1 (16 ounce) package corn bread mix (or favorite cornbread recipe)
10 slices bacon **
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained
DIRECTIONS

Prepare corn bread according to package directions. Cool, crumble, and set aside.
**Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. (I sometimes use the real bacon bits in the salad dressing isle)
Whisk together the dressing mix, sour cream, and mayonnaise.
Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Corn Bread Salad I

1 recipe Crispy Corn Bread (below) or 3 cups of 1-inch cornbread cubes
1 1/2 pounds ripe tomatoes (4 to 6 medium)
6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
2 cups bitter greens, such as arugula or dandelion greens
1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
1 recipe Buttermilk-Lime Dressing (below)

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

If you wish to peel the tomatoes: Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes and chop them. Otherwise, just chop the tomatoes with the skin on.

Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Do ahead: If you’re making this for a picnic or pot-luck — and oh, you should — I suggest keeping the croutons in one container, the dressing in another and the salad mixture in a third; this is best freshly assembled, or in the 30 minutes after.

Buttermilk-Lime Dressing

Less heavy than a traditional green goddess dressing, but oh-so-much “greener” than my standard buttermilk dressing, this would be equally good on a salad as it would be as a dip (add 1/3 cup sour cream and a bit more salt) for something deep-fried. (Okra, green tomatoes, oysters or hush puppies. I say “yes, please”.)

3/4 cups whole or lowfat buttermilk (whole preferred)
5 tabespoons freshly squeezed lime juice (they say from 3 to 4 limes; I only needed 1 1/2)
2 tablespoons olive oil
1 tablespoon apple cider vinegar (optional, this was my addition to give it more zing)
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced green onios
1/2 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.

Thin, Crispy Corn Bread

1 tablespoon lard or unsalted butter
1 1/2 cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1 1/2 cups whole or lowfat buttermilk (whole is preferred, here’s how you can make your own)
2 tablespoons unsalted butter

Preheat the oven to 450°F. Grease a 12-inch skillet with one tablespoon of the lard or butter, leaving any excess in the pan, and place it in the oven.

In a large bowl, whisk the dry ingredients together. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the remaining butter in a small skill (or your microwave) and whisk the butter into your batter.

While the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Pour the batter into the skillet; it should “sizzle alluringly”, says the Lee Brothers. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven and either serve hot, in six wedges, or let cool and reserve for Corn Bread Salad (above).

Fruit Salad

1 bunch purple grapes, halved (no seeds)
1 bunch white grapes, halved (no seeds)
3-4 bananas
1 medium can peaches (drained)
**1 medium can pineapple chunks (drained)
1 medium can pears (drained)
1 8oz jar cherries, halved (drained)


Sauce:

**juice from pineapple
1/4 - 1/2 cup lemon juice
1 pkg vanilla pudding (not instant)
1 T sugar
1 T corn starch

Section all fruit and place in a large glass bowl.  Bring pineapple and lemon juice to a boil.  Mix pudding sugar and corn starch together, adding small amounts of water bits at a time, until it becomes a smooth mixture. 

Pour into boiling juices, stir until it becomes transparent.  Pour over fruit while hot.  Chill/Serve

Seven Layer Salad

1/2 head lettuce (chop)

1 cup chopped celery

2 chopped green onions

1 bell pepper (chopped)

1 box frozen green peas

4-6 boiled eggs

* Bacon

*shredded cheese

Layer all ingredients:

Dressing:

2 cups mayo

sugar to taste

Spread dressing on top and top with bacon and shredded cheese

**I use real bacon bits if I don't want to take the time to fry bacon, also reserve the bacon and cheese for top, do not layer

Mexican Ceviche

• 4 pounds shrimp 
• 1 pound scallops 
• 6 large limes, juiced 
• 1 large lemon, juiced 
• 1 small white onion, chopped 
• 1 cucumber, peeled and chopped 
• 1 large tomato, coarsely chopped 
• 1 jalapeno pepper, chopped 
• 1 serrano pepper, chopped 
• 1 bunch cilantro 
• 1 tablespoon olive oil 
• 1 tablespoon kosher salt 
• ground black pepper to taste  

DIRECTIONS

 In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).

Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Sandwich Slaw

2 cups shredded cabbage
2 T minced onion
2 T white vinegar
2 T mayo
1 clove garlic, minced
2 t sugar
1 t black pepper
1/2 t salt

Mix all ingredients together and refrigerate for at least 1 hour.

BBQ Coleslaw

1 large head of cabbage (about 3 lbs)
1 lb shredded carrots
1 chopped bell pepper
1 chopped sweet onion
2/3 cup vegetable oil
1 cup cider vinegar
1 t celery seed
1 t salt
1 t dry mustard
1 cup sugar

Shred cabbage into a large bowl, toss with bell pepper, carrots, and onion.

In saucepan bring to a boil, vegetable oil, vinegar, celery seed, salt, dry mustard, and sugar.  Stir to dissolve sugar.  Let cool slightly and then pour over cabbage mixture while still warm.  Stir well and refrigerate over night.

This slaw is great with BBQ!!

Whole Hog Cafe Potato Salad (maybe Cross-Eyed Pig)

3 1/2 lbs red potatoes
1 t. garlic powder
1 t. black pepper
1 t. dry parsley
1 t. salt
1 T sugar
1 t dry ranch dressing
1/3 cup chives
1/2 cup green onions
1 cup bacon
2 cups sour cream
2 cups mayo
splash of vinegar

1.  Bake potatoes (for medium size should take about and hour)
2.  Let cool slightly then cut into cubes
3.  Mix in spices one at at time
4.  Add bacon, onion and chives, mix again
5.  Add in sour cream and mayo and mix again
6.  Cover and refrigerate ~ THE LONGER THE BETTER!

Spinach Salad w/ Pepper Jelly Dressing

• 3 tablespoons mild pepper jelly
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon Dijon mustard
•
• 2 cups baby spinach leaves
• 2 ounces goat cheese, sliced
• 2 tablespoons chopped walnuts
DIRECTIONS
1. In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool.
2. Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with slices of goat cheese and sprinkle with walnuts.

7 Ingredient Spinach Salad

• 1 (6 ounce) package baby spinach leaves
• 1/3 cup cubed Cheddar cheese
• 1 Fuji apple - peeled, cored and diced
• 1/3 cup finely chopped red onion
• 1/4 cup sweetened dried cranberries
• 1/3 cup blanched slivered almonds
• 3 tablespoons poppy seed salad dressing
DIRECTIONS
1. In a large salad bowl, combine the spinach, Cheddar cheese, apple, red onion, cranberries and slivered almonds. Toss with poppy seed dressing just before serving.

Cotton Eye Peas

• 6 slices bacon
• 3 (15.5 ounce) cans jalapeno black-eyed peas
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1/2 small onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 2 fresh jalapeno peppers, seeded and chopped (optional)
• salt and pepper to taste
DIRECTIONS
1. Brown the bacon in a skillet over medium heat until crispy; drain, crumble, and set aside.
2. In a large saucepan, combine the canned black-eyed peas, canned tomatoes, onion, celery, garlic, and jalapeno peppers. Cook over medium heat until the celery and onion are tender. Season with salt and pepper to taste. Add crumbled bacon before serving.