Time 10m Yield 6-8 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese. Repeat the layers twice. Cover and refrigerate for at least 2 hours. Just before serving, add the bacon and toss.
Time 30m Yield 12 Number Of Ingredients 9 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Time 30m Yield 12 servings Number Of Ingredients 13 Steps:
For dressing, mix first five ingredients. In a 3-qt. or larger glass bowl, layer spinach, eggs, ham, lettuce, peas, if desired, and onion. Spread with dressing. Sprinkle with cheese and bacon. Refrigerate, covered, until serving.
Time 10m Yield 10-12 serving(s) Number Of Ingredients 11 Steps:
In a large bowl, toss together lettuce, onion, swiss cheese, bacon and chopped eggs. In a seperate small bowl, whisk together mayonnaise, vinegar, sugar, salt and pepper until smooth. Pour dressing over the salad mixture; toss well to evenly coat. If desired, garnish with sliced hb eggs. Chill until ready to serve.
Time 45m Yield 4 servings Number Of Ingredients 13 Steps:
Soak the onions in ice water for at least 20 minutes. Strain. Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop. Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.) If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
Yield 8 Number Of Ingredients 8 Steps:
In a small bowl, mix together the mayonnaise, sugar, salt and pepper. In a large salad bowl, layer half of the greens, half of the mayonnaise mixture, onion, peas, and cheese. Repeat the layers again. Cover…
Time 10m Yield 6 serving(s) Number Of Ingredients 12 Steps:
In a large bowl, combine the romaine, cheese, bacon and cashews. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
Cover platter with salad greens. Top with chicken, cheese, tomatoes and onions; sprinkle with bacon. Drizzle with dressing just before serving.
Yield 8 Number Of Ingredients 8 Steps:
In a small bowl, mix together the mayonnaise, sugar, salt and pepper. In a large salad bowl, layer half of the lettuce, half of the mayonnaise mixture, half of the onions, half of the peas, and half of the cheese. Repeat the layers again. Cover and place in the fridge for at least an hour before serving. Right before it’s time to serve, add the bacon and toss, coating most of the greens and other ingredients with the dressing.
Time 45m Number Of Ingredients 12 Steps:
In a large glass bowl, layer salad ingredients in order listed above. Combine dressing ingredients in a separate bowl and whisk together until combined. Pour over the top of the peas and spread to cover. Cover and refrigerate for up to 8 hours.
