Layered Salad Making Seven Layer Salad with a Gelatin Salad Recipe

A layered salad is a great dish to take to a carry in dinner or a picnic. One can let their imagination go wild in what ingredients to include in the layers. You can start with many different kinds of lettuces and move on to other fresh salad vegetables, pastas, beans, peas, water chestnuts, bean sprouts, boiled eggs, bacon, ham and many many more ingredients. When it comes to lettuce for salads, I prefer romaine lettuce. These salads must set in the refrigerator for many hours for the flavor to absorb into the vegetables. Most lettuce will not hold up and become wilted. Romaine holds its crispness longer and become wilted if you are learning how to make salads.

SALAD with LAYERS

• 6 Cups thinly shredded romaine lettuce


• 1 Cup sliced green onion tops


• 1 ½ Cup diced celery


• ½ Red bell pepper thinly sliced


• 1 Can (8 ounces) water chestnuts, drained


• 1 Package frozen green peas


• 2 Cups mayonnaise


• 2 Teaspoons sugar


• 1 Teaspoon garlic powder


• ½ Teaspoon seasoned salt


• ½ Cup freshly grated parmesan cheese


• 3 Hard boiled eggs chopped


• ¾ Pound crisply fried bacon, crumbled

Thoroughly wash, drain and shred lettuce.

Using a 4 quart serving dish, layer lettuce on bottom of dish.

Then spread green onions over top of the lettuce.

Layer celery over top of onions.

Layer red bell pepper over the celery.

Drain water chestnuts, slice thin and layer over the red bell pepper.

Spread the frozen green peas over the water chestnuts.

Spread the mayonnaise evenly over the green peas.

Sprinkle the garlic powder, sugar and seasoned salt over the mayonnaise.

Next sprinkle the parmesan cheese, then the chopped eggs and end with the bacon crumbs on top.

Cover and refrigerate salad overnight.

To serve a layered salad, spoon from bottom up to get some of each layer.

SEVEN LAYER SALAD

This layered salad only has seven layers; when it comes to layering vegetables for a salad it is easy to find many that will be good in it.

• 6 Cups chopped lettuce


• 2 Teaspoons salt


• 1 Teaspoon pepper


• 2 Teaspoons sugar


• 6 Hard boiled eggs sliced


• 1 Package frozen peas thawed


• 16 Ounces bacon, cooked crisp and crumbled


• 2 Cups Shredded Swiss cheese


• 1 Cup mayonnaise

Mix together salt, pepper and sugar.

Put half of the lettuce in the bottom of a large bowl; sprinkle with half the salt sugar pepper mixture.

Layer egg slices on lettuce and sprinkle with other half of salt sugar pepper mixture.

Next layer the peas, then the other half of lettuce, the bacon and then the cheese.

Spread the mayonnaise over the top covering all the ingredients.

Cover and chill 24 hours; toss before serving.

LAYERED SALAD a gelatin salad recipe

This salad is a little time consuming but very light and good. It also makes a nice presentation.

• 1 Small package lime gelatin


• 1 Small package orange gelatin


• 1 Small package lemon gelatin


• 1 Small package strawberry gelatin


• 1 Cup boiling water for each flavor of gelatin


• ½ Cup cold water for each flavor of gelatin

White Mixture

• 2 Cups milk


• 1 Cup sugar


• 2 Envelopes unflavored gelatin


• ½ Cup cold water


• 2 Cups sour cream


• 2 Teaspoon vanilla

Spray lightly a 9 X 13 inch pan or casserole dish.

Dissolve lime gelatin in 1 cup boiling water; stir until dissolved and then add ½ cup cold water. Pour into prepared pan or dish. Refrigerate until set.

Dissolve unflavored gelatin in ½ Cup cold water.

Cook white mixture: Bring milk just to a boil in heavy saucepan and turn off heat; add sugar and stir until dissolved.

Add dissolved unflavored gelatin mixture. Add sour cream and vanilla. Beat until blended and let cool.

When lime gelatin sets pour 1 ½ cups of white mixture over the gelatin; refrigerate until sticky to touch.

Next prepare the orange gelatin with the 1 cup boiling water (make sure it dissolves) and ½ cup cold water; pour over white gelatin.

Refrigerate and when orange gelatin sets pour onto the orange another 1 ½ cups of the white gelatin.

When the white gelatin sets up follow with the lemon gelatin, the white gelatin mixture and finish with the strawberry gelatin.

NOTE: Keep the white mixture over warm water to keep it from setting up. You can make all the flavored gelatins at once and keep at room temperature to keep in liquid form.

OVERNIGHT LAYER SALAD

• ½ Bunch/head lettuce


• ½ Pound fresh spinach


• 6 Hard boiled eggs chopped


• ½ Pound ham cut in strips


• ½ Pound Swiss cheese cut in strips


• 1 Red onion thinly sliced


• 1 Package (6 ounces) small cooked shrimp


• 1 Cup sour cream


• 1 Cup mayonnaise


• ½ Pound fresh grated Parmesan cheese

Combine washed and dried lettuce and spinach; layer in bottom of large bowl.

Next layer the chopped eggs, then the ham and Swiss cheese.

Top cheese with the onion slices and shrimp.

Mix sour cream, mayonnaise and parmesan cheese; spread over top of the salad.

Cover and refrigerate overnight and toss before serving.

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