Post by NancyRogers on Dec 18, 2003 7:51:38 GMT -6
Here is the 7 layer salad that Eleni was looking for...
Also sending you 2 other layered salads and 1 layered Fruit salad.. Love your newsletter Nancy...
DomenicaAW
Seven Layer Salad
Yields 6 servings.
1 (16 ounce) package salad greens
1 cup thinly sliced celery
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 (12 ounce) package OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces, cooked
1 (10 ounce) package frozen green peas, thawed
1 1/2 cups KRAFT Mayo Real Mayonnaise
3/4 cup KRAFT Shredded Cheddar Cheese
1 Place greens in large glass bowl. Layer celery, green pepper, onions, bacon and peas over greens.
2 Spread mayo evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese.
3 Cover and refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.
Makes 6 servings
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Water Chestnut Layered Salad
"This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more."
Yields 8 servings.
4 eggs
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 pound bacon - cooked and crumbled
1 large tomato, chopped
1 Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
2 In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
3 In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
4 Peel and chop hard cooked eggs.
5 Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.
Makes 8 servings
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Cauliflower Layered Salad
1 pound bacon
1 head iceburg lettuce- rinsed, dried and chopped
1 onion, chopped
1 head cauliflower, chopped
16 ounces shredded sharp Cheddar cheese
1 (32 ounce) jar mayonnaise
1 (16 ounce) package frozen green peas
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2 In a large serving bowl place a thin layer of 1/2 of the listed ingredients. Begin with the lettuce followed by onion, cauliflower, cheese, bacon and peas. Repeat.
3 Top the salad with mayonnaise and garnish with a sprinkle of crumbled bacon.
Makes 8 servings
==========================
Layered Cheddar-Fruit Salad
Submitted by: Christine Johnson
"Everyone loves those layered salads here's a fruit one! My personal preference is that this salad be served well chilled so I make sure all fruit is chilled when I assemble it, it can then be served right away."
Yields 6 to 8 servings.
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon honey
1 1/2 cups shredded Cheddar cheese, divided
4 cups shredded lettuce
3 cups fresh peaches - peeled, pitted and sliced
3 cups sliced fresh strawberries
3 cups seedless grapes
1 In a small bowl whisk the mayonnaise, sour cream and honey together.
2 In a large bowl toss 1 cup of the cheese with the lettuce.
3 In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.
Makes 7 servings
=============================
Also sending you 2 other layered salads and 1 layered Fruit salad.. Love your newsletter Nancy...
DomenicaAW
Seven Layer Salad
Yields 6 servings.
1 (16 ounce) package salad greens
1 cup thinly sliced celery
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 (12 ounce) package OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces, cooked
1 (10 ounce) package frozen green peas, thawed
1 1/2 cups KRAFT Mayo Real Mayonnaise
3/4 cup KRAFT Shredded Cheddar Cheese
1 Place greens in large glass bowl. Layer celery, green pepper, onions, bacon and peas over greens.
2 Spread mayo evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese.
3 Cover and refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.
Makes 6 servings
==============================
Water Chestnut Layered Salad
"This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more."
Yields 8 servings.
4 eggs
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 pound bacon - cooked and crumbled
1 large tomato, chopped
1 Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
2 In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
3 In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
4 Peel and chop hard cooked eggs.
5 Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.
Makes 8 servings
===============================
Cauliflower Layered Salad
1 pound bacon
1 head iceburg lettuce- rinsed, dried and chopped
1 onion, chopped
1 head cauliflower, chopped
16 ounces shredded sharp Cheddar cheese
1 (32 ounce) jar mayonnaise
1 (16 ounce) package frozen green peas
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2 In a large serving bowl place a thin layer of 1/2 of the listed ingredients. Begin with the lettuce followed by onion, cauliflower, cheese, bacon and peas. Repeat.
3 Top the salad with mayonnaise and garnish with a sprinkle of crumbled bacon.
Makes 8 servings
==========================
Layered Cheddar-Fruit Salad
Submitted by: Christine Johnson
"Everyone loves those layered salads here's a fruit one! My personal preference is that this salad be served well chilled so I make sure all fruit is chilled when I assemble it, it can then be served right away."
Yields 6 to 8 servings.
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon honey
1 1/2 cups shredded Cheddar cheese, divided
4 cups shredded lettuce
3 cups fresh peaches - peeled, pitted and sliced
3 cups sliced fresh strawberries
3 cups seedless grapes
1 In a small bowl whisk the mayonnaise, sour cream and honey together.
2 In a large bowl toss 1 cup of the cheese with the lettuce.
3 In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.
Makes 7 servings
=============================