The Layer Salad and its Variations

We have a total of 4 layer salad recipes, each just a bit different, but we’re grouping them together since they all represent the same concept. The names of the recipes are: Untossed Salad, Layered Beet Salad (Jane Allen), Layered Lettuce Salad (Wanda Sellers), 14-Layer Salad (Marilyn Rice).

ingredients

For the Untossed Salad:
1 lb. fresh spinach, torn into bite-sized pieces
1 lb. crumbled bacon
6 hard-cooked eggs, sliced
1/2 head lettuce in bite-sized pieces
1 package thawed peas
1 red onion, sliced
2 cups Miracle Whip
1 cup sour cream
grated Swiss cheese
For the Layered Beet Salad:
1 head lettuce, chopped
5 hard boiled eggs, sliced
2 carrots, grated
1 can peas, drained
1 purple onion, chopped
16 oz jar pickled beets, drained
1 pint mayonnaise
2 tablespoons sugar
grated cheese
For the Layered Lettuce Salad:
Shredded lettuce
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1/2 lb. crumbled crisp bacon
10 oz. package frozen green peas
2 cups mayonnaise
2 tablespoons sugar
grated cheddar cheese
For the 14-Layer Salad:
spinach
celery
onion
green pepper
peas
cauliflower
mushrooms
water chestnuts
bacon
radishes (if desired)
Mayonnaise dressing:
4 tablespoons mayonnaise
lemon juice
3 packages Equal
Topping:
cheese
sunflower seeds
almonds
Chinese noodles

directions

1
(Turn page for preparation.)
2
Untossed salad:
3
Layer the spinach (sprinkle with salt, pepper and sugar; press down hard), bacon,eggs, lettuce(sprinkle with salt, pepper and sugar; press down hard), peas, and onion.
4
Mix dressing (Miracle Whip and sour cream,) pour on, then cover salad with 3/4 cup grated Swiss cheese. Make 1 day ahead.
5
Layered Beet Salad:
6
Wash and dry lettuce well with paper towels. Layer first 6 ingredients. Mix dressing (mayonnaise and sugar) and reserve. Cover salad with saran wrap (not foil) and chill until ready to serve. Before serving, top salad with dressing and grated cheese.
7
Layered Lettuce Salad:
8
In a 9x12-inch pan, place a thick layer of shredded lettuce. (Use a stainless steel knife to shred lettuce so the edges won’t darken.) Cover with celery, green pepper, onion, bacon and peas. Mix dressing (mayonnaise and sugar). Spread over salad and seal edges. Cover with grated cheddar cheese. Cover with plastic wrap and refrigerate for at least 8 hours before serving.
9
14-Layer Salad:
10
Simply layer vegetables in a 9x13" pan, spread with dressing, then sprinkle toppings on.