my layered salad
(1 rating)
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I like to make this in the summer..With my vegetables from my Garden.Its so good and fresh.
(1 rating)
yield
15 to 20 THIS IS DOUBLED RECIPE YOU CAN CUT IT IN HALF
prep time
45 Min
Ingredients For my layered salad
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1head iceberg lettuce sliced or torn
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2cucumber or zucchini,sliced or chopped
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1 mdred or green pepper seeded and chopped
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3ripe tomatoes, chopped
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1 mdred onion quartered and sliced
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2 ccooked fresh or can corn kernels drained
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2 ccoarsely crushed pretzels
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4hard boiled eggs sliced
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2 cmayonnaise or 1 cup mayonnaise and 1 cup sour cream
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1 to 2 Tbsplemon juice, fresh; omit if using sour cream;
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1/4 cchopped roasted red peppers or green,optional
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11/2 csherdded chedder cheese
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2 cwestern caviar
How To Make my layered salad
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1Fill bottom of a large wide mouth jar or large bowl with lettuce.Layer vegetable and crused pretzels to make a color display.Arrange sliced hard cooked eggs on top vegetables .
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2Mix mayonnaise with lemon juice 'or sour cream ; and chopped roasted red or green peppers; spread over eggs slices and spinkle cheese around the edge. Spoon western caviar in center of cheese.Cover tightly with plastic wrap and refrigerate several hour before serving.
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3WESTERN CAVIAR 2 - 15OUNCE CANS BLACK BEANS OR BLACK-EYED PEAS , 2 CLOVES GARLIC, CUT UP 1 MEDIUM ONION CUT UP ,1/2 TSP SALT, 1 TSP PEPPER ,1/3 CUP PARSLEY ,1/3 CUP OLIVE OIL ,3 TO 4 TBSP RED WINE VINEGAR.
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4Rinse and drain beans. place in a food processor with remaining ingredients .process with on and off motion for 10 minute. Refrigerate over night to allow flavors to blend put on top of layered salad. and you can serve this with chips too
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