SALADS WITH LASAGNA RECIPES

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LAYERED LASAGNA SALAD RECIPE - FOOD.COM



Layered Lasagna Salad Recipe - Food.com image

Make and share this Layered Lasagna Salad recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 9

8 ounces reduced-fat sour cream
1 (4 ounce) can diced green chilies
1 teaspoon ground cumin
9 lasagna noodles, cooked and drained
1 (12 ounce) can Mexican-style corn, drained (or 1 1/2 cups cooked & drained fresh corn kernels w/2 tbls each finely chopped green & red peppers)
4 cups shredded lettuce
1 (16 ounce) jar salsa, divided
12 hard-boiled eggs, sliced,divided
1 cup shredded reduced-fat monterey jack cheese, divided (4 oz)

Steps:

  • In small bowl, stir together sour cream, chilies and cumin until well blended.
  • Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
  • Over noodles, evenly layer 1/2 cup of the corn, 1 1/3 cups of the lettuce and 3/4 cup of the salsa.
  • Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
  • Repeat layers substituting sour cream mixture for salsa.
  • Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
  • Dollop with the remaining 1/4 cup salsa.
  • Cover and chill to blend flavors.
  • To serve, cut into squares.

Nutrition Facts : Calories 219.7, FatContent 8.8, SaturatedFatContent 3.5, CholesterolContent 221.3, SodiumContent 590.6, CarbohydrateContent 23, FiberContent 1.5, SugarContent 2.6, ProteinContent 12.9

QUICK ITALIAN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Quick Italian Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

1/2 cup olive oil
1/4 cup mayonnaise 
1/4 cup grated Parmesan (pre-grated in a pack from the store) 
1/4 cup minced fresh parsley 
1 tablespoon sugar 
1 tablespoon vinegar 
2 teaspoons black pepper 
1 teaspoon salt 
1/4 teaspoon red pepper flakes 
1 clove garlic, pressed 
Juice of 1 lemon 
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked 
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles 
1/3 cup grated Parmesan

Steps:

  • For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
  • For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

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