Layered Salad

The layered salad is the hit of any party. Not only does it look great, but also properly exposed layers look beautiful. Such a salad can be made for all holidays. It will be perfect for all picnics, parties, Super Bowl, family gatherings, or just for lunch. It will decorate every table, and everyone will like it. And most importantly – it is easy to do.

The second especially important thing to remember is that this salad, will work with any ingredients you want, you like or just have handy in the fridge. Any interchanging layers will looks stunning and will make you feel like a great chef. And most of all, it always comes delicious, full of yummy ingredients.

Simple layered Salad

Ingredients:

• 1 cup mayonnaise
• 3/4 cup sour cream
• 2 tablespoons fresh lemon or lime juice
• 2 teaspoon sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill
• 2 cups chopped purple cabbage
• 6 cups chopped lettuce (romaine, baby spinach or combo)
• 2 cups chopped cucumber
• 2 cups canned or frozen baby peas, drained (if using frozen, thaw and drain well)
• ½ cup sliced green onion
• 1 cup chopped yellow pepper
• 2 cups shredded Cheddar cheese
• 2 cups diced tomatoes*
• optional additions- crisp crumbled bacon, chopped or sliced boiled eggs

Preparations:

• To make dressing, whisk together mayonnaise, sour cream, lemon juice, sugar, salt, pepper, and dill until smooth. Set aside.
• In a large glass bowl or trifle dish layer remaining ingredients.
• Spread dressing over top of salad.
• Cover with plastic wrap and refrigerate until ready to serve.

Cornbread Salad

Ingredients:

• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 envelope ranch salad dressing mix
• 1 to 2 tablespoons adobo sauce from canned chipotle peppers
• 4 to 6 cups torn romaine
• 4 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 pound bacon strips, cooked and crumbled
• 4 cups shredded cheddar cheese

Preparations:

• Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack.
• Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce.
• In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese, and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.

Taco Salad

Ingredients:

• 1 pound ground beef
• 2/3 cup water
• 1 envelope taco seasoning
• 2 medium ripe avocados, peeled and pitted
• 2 tablespoons finely chopped red onion
• 3 garlic cloves, minced
• 1 teaspoon lemon juice
• 4 cups shredded lettuce
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 medium tomatoes, chopped
• 1 small cucumber, peeled and chopped
• 5 green onions, chopped
• 2 cups shredded cheddar cheese
• 1 cup salsa
• 2 cups sour cream
• Tortilla chips

Preparations:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly.
• In a small bowl, mash avocados with onion, garlic, and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa, and sour cream. Serve immediately with chips.

Greek Salad

Ingredients:

• 6 cups chopped romaine lettuce
• 2 cups tightly packed baby spinach leaves
• 2 cups whole wheat medium pasta shells, cooked, cooled
• 1 large tomato, chopped
• 1 cucumber, quartered lengthwise, then sliced crosswise
• 1 small red onion, quartered lengthwise, then sliced crosswise
• 1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 1/2 cup KRAFT Lite Creamy Caesar Dressing
• 3.5 oz. Crumbled Reduced Fat Feta Cheese
• 1/4 cup pitted Kalamata olives

Preparations:

• Combine lettuce and spinach; place half in 6-qt. serving bowl.
• Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers, and onions.
• Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

Broccoli Salad

Ingredients:

• 6 cups chopped fresh broccoli florets
• 1 small red onion, thinly sliced
• 2/3 cup dried cranberries
• 1/2 cup plain yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 1-1/2 cups shredded cheddar cheese
• 1/4 cup sunflower kernels
• 2 bacon strips, cooked and crumbled

Preparations:

• In a large glass bowl, layer the broccoli, onion, and cranberries.
• Combine the yogurt, mayonnaise, honey, and vinegar; drizzle over salad.
• Sprinkle with cheese, sunflower kernels, and bacon.

Reuben Salad

Ingredients:

• 4-1/2 teaspoons butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cubed rye bread
• 1 package (16 ounces) ready-to-serve salad greens
• 2 cups chopped pastrami
• 1 large tomato, diced
• 1/2 cup sauerkraut, rinsed and well drained
• 1/4 cup thinly sliced green onions
• 1 bottle (8 ounces) Thousand Island salad dressing
• 3/4 cup shredded Swiss cheese

Preparations:

• In a small bowl, combine the butter, salt, and pepper. Add bread cubes and toss to coat.
• Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool.
• In a large salad bowl, layer half the salad greens, pastrami, tomato, sauerkraut, onions, and dressing; repeat layers. Sprinkle with croutons and cheese.

Mexican Salad

Ingredients:

• 4 cups torn romaine
• 1 medium red onion, thinly sliced, optional
• 1 large cucumber, halved and sliced
• 3 medium tomatoes, chopped
• 2 medium ripe avocados, sliced or cut into 1/2-in. chunks
• 1 each large, green, and sweet red pepper, chopped or sliced
• 1-1/2 cups mayonnaise
• 1/4 cup canned chopped green chiles
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup crushed tortilla chips
• 1/2 cup shredded cheddar cheese

Preparations:

• In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado.
• In a small bowl, mix mayonnaise, chiles and seasonings; spread over top.
• Sprinkle with chips and cheese.

Tortellini and Veggie Salad

Ingredients:

• 1 package (16 ounces) frozen cheese tortellini
• 2 cups fresh broccoli florets
• 2 cups cherry tomatoes, quartered
• 2 celery ribs, finely chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded cheddar cheese

Parmesan Dressing:

• 3/4 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons heavy whipping cream
• 1 teaspoon dried thyme

Preparations:

• Cook tortellini according to package directions; drain and rinse in cold water.
• In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives, and cheddar cheese.
• In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside.
• Cover and refrigerate until serving.

Overnight Lettuce Salad

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

Preparations:

• In a 4-qt. (or 13×9-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.

Chicken and Pasta Salad

Ingredients:

• large chicken fillet
• 1/2 op. kebab-gyros spices
• 3-4 handfuls of penne pasta
• a can of corn
• a jar of pickled cucumbers
• a jar of canned peppers
• medium jar of mayonnaise
• 4 tablespoons of spicy ketchup
• salt
• pepper

Preparations:

• Wash the meat, dry it, and dice it into small cubes.
• Sprinkle with kebab-gyros spice, mix and fry in a tablespoon of oil. Cool.
• At the same time, cook the pasta in lightly salted water, pour cold water and cool.
• Dice the peppers and cucumbers, put them into separate bowls.
• Drain the corn from the pickle.
• In a large, tall bowl, arrange in layers: 1/2 of the pasta, spread with a thin layer of mayonnaise, cucumbers, peppers, corn, sprinkle with salt and pepper. Brush with a thin layer of mayonnaise, put the chicken, pour ketchup, put pasta, cucumbers, peppers, and corn.
• Spread ketchup on top. decorate.
• May be sprinkled with colored pepper. The salad can be made the day before serving, just cover it tightly with cling film.

Tuna and Pineapple Salad

Ingredients:

• 1 cup smoked yellow cheese
• 1 can of corn
• 1 1/2 cup of pineapple drained from syrup
• 1 cup of cheese
• 5 eggs
• 2 cans of tuna in oil
• 1 onion
• 1 cup of mayonnaise
• 1 1/2 cup of heavy cream
• 1 bunch of Chive

Preparations:

• Cook Hard-boil eggs, and after cooling, separate the egg whites from the yolks. Grate the egg whites on a fine grater and add to the mayonnaise mixed with the cream. Set aside.
• Prepare a layer salad dish about 8 inch in diameter, it may be a little bigger. The thinner the individual layers, the better the salad.
• At the very bottom, put the smoked cheese, corn and pineapple.
• Grate the smoked cheese and pour it to the bottom. Arrange successive layers of salad, i.e., corn, diced pineapple, grated cheese.
• Break  the tuna chunks between your fingers and place the chopped onion on it.
• Spread half the mayonnaise sauce, over it the drained tuna, diced onion, and the rest of the sauce. Grate the yolks on a fine grater and sprinkle with chopped fresh chives.
• The mayonnaise sauce can be divided into three parts and additionally spread between the corn and pineapple. Then the bottom of the salad will be wetter.
• It is best to serve the salad a few hours after its preparation.

Onion and ham salad

Ingredients:

• 1 jar of pickled onion
• 1 can of corn
• 1 can of red beans
• 3 carrots
• about 25 grams of lean ham (or Canadian Bacon)
• 5-6 pickled cucumbers
• 5 eggs
• 1 red onion
• Mayonnaise
• about 25 grams of yellow cheese

Preparation:

• Start the preparation of the salad by boiling the carrots in their jackets, then peeling and cutting them into cubes.
• Hard boil the eggs; peel them, then dice them.
• Drain the canned vegetables from the pickling juice.
• Cut the ham into strips (it is best to cut the skin to make it look better in the salad).
• Arrange the salad in layers in the dish: pickled  onion, boiled carrot, corn, ham, red beans, pickled cucumber, eggs, mayonnaise.
• Sprinkle  the grated cheese on the mayonnaise layer.
• Decorate the top.

Easter Sunday Ham and Egg Salad

Ingredients:

• 18 quail eggs
• 1 bunch of radish
• 1 bunch of chives
• 200g of ham
• 200g of yellow cheese
• 200g of green peas
• 1 can of corn

For the sauce:

• 1 teaspoon of horseradish
• 2 tablespoons of plain yogurt
• 4 tablespoons of mayonnaise
• salt
• pepper

Preparations:

• Hard-boil the quail eggs, peel them, put aside 8 for decoration and separate the white from the yolk. Dice the protein into small cubes and chop the yolks.
• Wash the radishes and grate them and chop the chives finely.
• Dice the ham and grate the yellow cheese on a large-mesh grater.
• Boil the green peas in lightly salted water and drain the corn from the pickle.
• Sauce: Mix mayonnaise and yoghurt with horseradish, season to taste with salt and pepper.
• Put the salad in layers in a transparent bowl in the following order:
• green peas, cheese, sauce, ham, corn, sauce, egg whites, salt, pepper, radish, egg yolks, chives and lay out the whole quail eggs.

Tuna Salad

Ingredients:

• 1 can of tuna shredded in water
• 1 can of tuna shredded in oil
• 150 g of gouda cheese
• 1 can of peas
• 1 can of corn
• 1 bunch of chives
• 4 eggs

Mayonnaise sauce:

• 6 tablespoons of mayonnaise
• 1 teaspoon of spicy grainy  mustard
• 3 tablespoons of heavy cream

Preparations:

• Hard-boil the eggs. Separate the whites from the yolks and grate them.
• Grate the cheese.
• Drain the tuna from the brine and mix it together.
• Drain the peas, corn, chop the chives finely.
• Mix mayonnaise with mustard and cream.
• Arrange in the dish one by one layers – yellow cheese, peas, half of the sauce, chives, egg whites, tuna, corn, sauce, and yolks.
• Set aside the salad to cool down and chew on the flavors.

Russian/Ukrainian Herring and Beet Salad

Ingredients:

• 2 medium baked beets
• 3 double filets of Matias (pickle herring)
• 4 small spring onions with chives
• 1 onion
• 1/2 yellow pepper
• 4 hard-boiled eggs
• 3 tablespoons with a large tip of mayonnaise
• salt
• pepper
• lemon juice
• 16 pieces of millet crispbread
• 24 x 13 container
• food wrap

Preparation:

• Pour water into the bowl and put the herrings to soak,  set aside.
• In the meantime, peel the baked beetroots and grind them into a bowl. Add a tablespoon of mayonnaise and season to taste with salt, lemon juice and pepper. We mix and set aside.
• Clean the onion and spring onions and peel them from the husks, cut them into cubes. Wash the chives and cut them finely.
• Remove the white parts and seeds from the pepper and cut into small cubes.
• Peel the eggs and cut them into cubes.
• Put the herrings on a paper towel, dry them and cut them into cubes.
• Sliced ​​herrings, paprika and half of the chopped onion and chives, put a tablespoon of mayonnaise into a bowl, season to taste, mix, and set aside.
• Put the sliced ​​eggs in the next bowl, the rest of the onion, a spoonful of mayonnaise and season to taste. We mix and set aside.
• Cover the bottom of the container with cling film and arrange the layers:
• 4 pcs of crispbread, half of the beetroot layer, 4 pcs of crispbread, herring layer, 4 pcs of crispbread, the rest of the beetroot layer, 4 pcs of crispbread, sprinkle the egg layer and the top with the remaining chives.
• Put the salad container in the fridge.

Smoked Chicken and Tangerines Salad

Ingredients:

• 2 smoked chicken legs (after peeling 1 1/2 – 2 cups of meat)
• 2 cups of mix of lettuces
• 2 cups of  of yellow cheese
• 1 red onion
• 7-8  fresh Tangerines
• 1.2 cup of  of peanuts

For the sauce:

• 2 tablespoons of plain yogurt
• 2 tablespoons of mayonnaise
• 2 teaspoons of French mustard
• 1 teaspoon of honey
• salt
• pepper

Preparations:

• Peel the chicken thighs and cut into smaller pieces.
• Grate the yellow cheese on a coarse grater and peel the red onion and cut it into slices.
• Wash the salad mix, peel the tangerines, and cut them into smaller pieces.
• Roast the peanuts in a dry frying pan.
• Make the Sauce: Mix all the ingredients for the sauce, season to taste with salt and pepper, mix thoroughly again.
• Arrange the salad in layers: 1/2 of the salad mix, tangerines, pour half of the sauce, the rest of the salad mix, arrange the pieces of smoked chicken meat, pour the remaining amount of sauce, red onion, grated cheese, and sprinkle with roasted nuts at the end.

Salmon and Blue Cheese Salad

Ingredients:

• 1 jar of pickled cucumbers ( or cucumbers in brine)
• 1 1/2 cup of smoked salmon (fillet or slices)
• 1 cup of blue cheese
• 1 medium iceberg lettuce
• 2 red peppers
• large (10- 12 oz) can of corn
• 2 bunches of chives
• 1 bunch of dill
• 2 cloves of garlic
• 5 hard-boiled eggs
• 4 tablespoons of mayonnaise
• 4 tablespoons of Greek yogurt
• salt
• pepper

Preparations:

• Dice the lettuce and paprika. Stir in mayonnaise, yogurt, grated garlic, dill. Season to taste.
• Place the mixed lettuce with 1/2 chives, red pepper and 2/3 mayonnaise-yoghurt sauce on the bottom of the bowl.
• Then chopped eggs, corn, chopped cucumbers according to your preferences and the rest of the sauce. Put the chopped fish and crushed cheese on top.
• Serve the salad chilled.