LAYERED SALAD WITH PEAS RECIPES

Name: Overnight Layered Lettuce Salad
Prep time: 20 min
Total time: 20 min
Yield: 16 servings (1 cup each).
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

OVERNIGHT LAYERED LETTUCE SALAD RECIPE: HOW TO MAKE IT

Overnight Layered Lettuce Salad Recipe: How to Make It 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

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

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, FatContent 16g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 11g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 5g 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

Ingredients

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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LAYERED LETTUCE SALAD RECIPE: HOW TO MAKE IT

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.
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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.

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OVERNIGHT LAYERED LETTUCE SALAD RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Lunch, Side Dishes
Calories 206 calories per serving

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.

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