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Results 101 - 110 of 120 for petit salad
101. 7 LAYER SALAD
Top with layer of grated cheese and 8 slices cut up fried bacon or crab, chicken or tuna. Layer all in large bowl. Chill before serving. ...
102. 24 HOUR SALAD
Layer in bowl in order given. Top with 1 cup of mayonnaise. Spread to seal edges. Sprinkle with paprika. Cover and refrigerate 24 hours or ...
103. OVERNIGHT SALAD
Layer salad fixings as desired; amounts may ... mayonnaise. Refrigerate overnight, covered. Guests should dip down into the salad. Serve with hot rolls.
104. PEA SALAD
Mix sugar, oil and vinegar. Pour over vegetables and marinate overnight. This makes a large bowl. I use small cans and cut marinade in ...
105. GREEN PEA SALAD
In a 2 to 3 quart bowl combine yogurt, mustard and ground pepper; mix until smooth. Add peas, egg, bell pepper, onions and celery. Mix ...
Shred lettuce fine and place ... Spread mayonnaise over salad and seal all around the ... chopped eggs. Place tomato wedges around over the top.
Mix mayonnaise and sugar well. Arrange in layers with some lettuce in between. Layer with frozen peas on top layer. Cover with mayonnaise. ...
108. OVERNIGHT SALAD
Place lettuce in 9"x13" dish. ... and spread over salad; seal well around edges. ... pound crumbled bacon, well cooked, 2 tomatoes, quartered.
109. FAVORITE PEA SALAD
Combine all ingredients. Season to taste with salt and pepper. Cover and chill well. Serves 6 to 8. More at a buffet.
110. VEGETABLE SALAD
Layer ingredients as listed and refrigerate overnight. Before serving, top with 8 slices bacon, fried crisp and crumbled. Mix just before ...
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