Impress your guests with layered salads
Few things look as nice—or as impressive—on the holiday dinner table than a colorful layered salad. And while they may look like a lot of work, you won’t be fussing with last-minute preparations as guests arrive because these salads have to be made ahead of time. Just be sure to serve layered salads in a glass container, such as a trifle bowl.
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There are many variations of seven-layer salads, but most of the popular ones contain lettuce, peas, cheese, bacon and mayonnaise. If calories are a concern, substitute turkey bacon and light mayonnaise.
Seven-Layer Salad
1 16-ounce package salad greens
1 cup thinly sliced celery
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 12-ounce package bacon, cut into 1-inch pieces and cooked
1 10-ounce package frozen green peas, thawed
1-1/2 cups mayonnaise
3/4 cup shredded cheddar cheese
Place greens in large glass bowl. Layer celery, green pepper, onions, bacon and peas over greens. Spread mayonnaise evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired. Makes 6 servings.
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Sour cream is a change from the typical cream cheese or whipped cream toppings, but it works with this recipe. Use the full amount of sour cream for the best flavor. If a garnish is desired, sprinkle crushed pecans or walnuts over the top before serving.
Ruby Red Layered Salad
1 3-ounce package raspberry flavored gelatin mix
2 cups boiling water, divided
1 10-ounce package frozen raspberries
1 16-ounce container sour cream
1 3-ounce package cherry flavored gelatin
1 8-ounce can crushed pineapple, drained
1 16-ounce can whole cranberry sauce
Dissolve raspberry gelatin in 1 cup boiling water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes. Spread sour cream over firm gelatin; refrigerate. Dissolve cherry gelatin in 1 cup boiling water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes. Spoon cherry gelatin mixture over sour cream layer. Chill until firm, about 2 hours. Makes 8 servings.
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Pantry Pointers
To keep lettuce fresh, store it in the vegetable crisper of your refrigerator. Keep bagged lettuce in its original bag. Wrap heads of lettuce in a paper towel and store in a plastic bag.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
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