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colleenmomof2

Make ahead Layered Salad(s)

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doublem1@prodigy.net
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Joined: Jun 15, 2006

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Posted to Thread #29580 at 11:56 am on Apr 22, 2017

Hi Amada - our potluck go-to! This makes a huge salad - 2 very nice sized and 4 rather small ones (adding extra head lettuce to base). And, since Dh's gall bladder hospitalization, we've had wonderful success topping with just a schmear of low fat mayo, a light sprinkle of parm cheese and 1/2 the bacon, eggs and swiss amounts listed in Carol's original!

TIP: We always start w/very cold ingredients and dry everything before combining but still get some condensation in the bottom. So we store the bowl slightly tipped, insert a large metal spoon at the mayo edge on that side (lifting plastic wrap just at that point but leaving remaining tightly sealed ;) and tip ever so slightly to drain w/o disturbing the rest of the mayo "seal" and salad. Will stay fresh for at least 3 days (maybe more but we've never gone that far b4 eating ;) Colleen

Layered Salad - Carol's original version

1/2 head of iceberg lettuce, sliced in large shreds (about 3 cups)
1 T sugar, sprinkle over lettuce
salt and pepper, sprinkle over lettuce
6 hard-boiled eggs, sliced
salt eggs
1 10-oz. box frozen peas, uncooked but defrosted and dried (I run under cold water or nuke for a few minutes and then dry and chill before using)
1/2 cup finely sliced green onion
1/2 head of iceberg lettuce, sliced in large shreds (3 cups)
1 # bacon, fried crisp and crumbled
8 oz. Swiss cheese, grated (2 cups)

Topping:
1-1/2 cups mayonnaise (we have used 1/2 mayo and 1/2 Miracle Whip for a sweeter top)
1/2 cup+ grated parmesan cheese

Layer each ingredient a pretty salad bowl (deep, not 9" x 13" wide) or large Tupperware-like container beginning with 3 cups of shredded lettuce and ending with the grated Swiss cheese. Press down slightly to leave head room at the top of the container - so topping doesn't stick to the lid or plastic wrap.

Mix the topping and spread to edges to seal salad. Cover with plastic wrap/lid. Refrigerate 8-12 hours. Serves 9-12 people.

** You can sprinkle more parmesan, parsley or sliced onions before serving. I have substituted a layer of grated carrots for the bacon and thinly sliced red pepper for the eggs to make the salad more vegan friendly. Also, if the lettuce and peas aren't very dry or cold, water can condense in the bottom of the bowl. (I have many funny stories about draining that extra water!)

Link: Carol's Layered Salad


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