LAYERED SALAD BOWL RECIPES

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TASTY LAYERED TACO SALAD RECIPE: HOW TO MAKE IT



Tasty Layered Taco Salad Recipe: How to Make It image

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. —Elissa Dougherty, Babylon, New York

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 servings (1 cup each).

Number Of Ingredients 16

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips

Steps:

  • In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Nutrition Facts : Calories 289 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 559mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 13g protein.

LAYERED SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Layered Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 15

2 heads iceberg lettuce, chopped
4 tomatoes, cut into wedges 
8 ounces baby spinach
8 Perfect Hard Boiled Eggs, recipe follows, chopped
Salt and freshly ground black pepper
1 pound bacon, cooked and chopped 
1 bunch green onions, thinly sliced 
8 ounces grated sharp Cheddar
One 10-ounce bag frozen peas, partially thawed 
1/2 cup mayonnaise
1/2 cup sour cream 
1 1/2 teaspoons sugar
2 tablespoons chopped fresh dill 
2 tablespoons chopped fresh parsley 
8 eggs

Steps:

  • For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
  • For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
  • Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
  • Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

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