More Recipes Like Aunt Mary's Layered Salad

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Deep Dish Layered Salad

Submitted by: Nancy

Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.

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Easy Seven Layer Vegetable Salad

Submitted by: Barb Cross

A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.

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Layered Salad

Submitted by: anonymous

This makes a whopping salad, but once you start eating it, you'll wish you 'd made more. Lots of crunchy and delicious ingredients like water chestnuts, peas and crumbled bacon. The creamy mayonnaise dressing, with a bit of garlic and sugar spooned in, is spread over the top of the salad before everything is chilled.

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Layered Cheddar-Fruit Salad

Submitted by: Christine Johnson

Living In: Eureka, California, USA

Very nice, especially when you use fresh sliced peaches and strawberries, or any other summer fruits that catch your fancy. The dressing is a sweet honey/mayonnaise/sour cream combo and it 's layered in a pretty glass bowl with chopped lettuce, cheese and the fresh berries.

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Aunt Mabel's Molded Avocado Salad with Toasted Pecans

Submitted by: Carol Churchill

This recipe has been in my husband's family for several generations. His aunt gave it to me when we were married 45 years ago. This salad is presented on a lettuce leaf, with a light dressing and garnished with toasted pecans. Everyone loves it.

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Twenty-Four Hour Salad

Submitted by: Jane

A layered green salad with green peas, celery, bell peppers, Cheddar cheese, and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts, and seeded cucumbers.

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Aunt Dorothy's Marinated Carrot Salad

Submitted by: Scott

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

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Red Cabbage Salad

Submitted by: Eleanor Johnson

Shredded red cabbage is marinated overnight in a vinaigrette and tossed with crumbled bacon, cauliflower florets and a can of French fried onions before serving.

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Restaurant-Style House Salad

Submitted by: Louise

This is a very nice chopped salad with two kinds of lettuce, artichoke hearts, red onion and pimento thrown in for a bit of color and sweetness. The vinegar and oil dressing has lots of Parmesan cheese, and pours deliciously over this salad for six.

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Bone-Crunching Layered Salad with Mustard-Beer Dressing & Pretzel Crunchers

Provided by: Tanimura & Antle®

Take it to the end zone with this football player sized salad! Dressed in a tangy mustard-beer dressing and topped with crumbled pretzel nuggets, this game day hunger crusher is destined to dominate your taste buds!

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