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Layered salad - 6/16 reduced fat version

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Joined: Jun 16, 2006


Posted to Thread #28808 at 10:24 am on Jun 24, 2016

Layered Salad - 6/16 reduced fat version (serves 4 at lunch)

A small, very-deep-but-not-wide, cylindrical - preferably clear glass - pretty salad bowl, chilled
1/4 head of iceberg lettuce, sliced in large shreds (about 1 1/2 cups)
1 1/2 tsp sugar, sprinkle over lettuce
salt and pepper, sprinkle over lettuce
3 hard-boiled eggs, thinly sliced
salt eggs
1/2 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)
1/4 cup finely sliced green onion (we use less)
1/4 head of iceberg lettuce, sliced in large shreds (1 1/2 cups)
3 slices thick bacon, fried crisp and chopped fine
6 TBS Swiss cheese, grated (3/8 cup)

3 TBS light mayonnaise
1 TBS grated parmesan cheese

Layer each ingredient in the chilled salad bowl 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, drop in small amounts across the top and (try to) spread together and to the edges to seal salad. Cover with plastic wrap/lid. Refrigerate 8-12 hours.

** You can sprinkle more parmesan, parsley or sliced onions on the top before serving. I have substituted a layer of grated carrots for the bacon to make the salad more vegan friendly. Also, if the lettuce and peas aren't very dry and very cold, water can condense in the bottom of the bowl.

6/16: Ours had 2 slices of bacon, 1/4 cup Swiss, and 2 TBS light mayo - still very good Colleen

Link: Carol's Original Layered Salad

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