My 11-Layer Salad For A Crowd
Take My Layered Salad To Your Next Potluck!
Here is my very favorite salad, done in layers in a 13 X 9 pan so you can serve a bunch of folks! Or just make it up for your own family and you'll have salad handy in the fridge, ready to go! I can remember countless potluck dinners and church suppers where this was served, always with some slight variation but basically the same wonderful thing.
The flavor is the best if you make it the night before and allow it to sit in the fridge overnight.
I hope you will enjoy making this salad as much as I enjoy eating it! If you want to take your salad to 15 or 20 layers, just keep adding your favorite ingredients!
Why not make up this salad for yourself and keep it in the fridge! You'll have convenient salad ready to go anytime. Just omit the meat, dairy and dressing items until you're ready to fix your dinner salad.
Get The Pan I Just Bought! - You will LOVE it, I promise!!
I just bought Emeril's lasagna pan recently. It is gorgeous shiny stainless steel, and honestly it was hours before I could bear to put it away, it was so pretty to look at! Besides, the pan has great substance without being too heavy and is perfect for this salad as well as lasagna.
The key to this salad staying delicious is keeping it very cold!
Prep Time: 30 minutes
- 4 cups Chopped Romaine Lettuce
- 4 Hard Boiled Eggs
- 1 bag shredded Sharp Cheddar cheese
- 2 Chicken Breasts grilled and cut into 1" pieces
- 1 large Red Onion
- chopped fine
- 1/2 cup Cranberries
- 1/2 cup Raisins
- 1/2 cup Green Olives
- 1/2 cup Black Olives
- 1 bag shredded Mozzarella Cheese
- 1 cup Raspberry Walnut Vinaigrette Salad Dressing
- 12 Strips Bacon fried crisp and crumbled
- Place ingredients in 13 X 9 pan in order listed, sprinkling or placing to cover whole salad. Cover with plastic wrap. Allow to chill for a couple of hours before serving or even overnight for best flavor.
This Salad Really Makes It Easy To Follow My Eating Plan!
I have reactive hypoglycemia and am on a new low carb eating plan to control it. I'm also trying to reach my goal of losing 100 pounds! I've always loved eating dinner salads out at restaurants with great salad bars. But I never managed to duplicate that experience at home until now. Once I figured out exactly what items I typically fixed my salad with, it became easy to turn that into a weekly shopping list. In just a few minutes I could prepare enough salad for several days. I always leave anything cheese, dairy, meat or dressing out and add those items at the time I fix my salad for dinner. That way everything's always fresh and the fresh veggies don't get "yucky."
Climb Out Of The Box... Oops, I Mean The Pan?
Next time you go to a salad bar, or enjoy a great salad somewhere, grab your cell and snap a picture of the salad before you eat it! That's how I came up with my favorite ingredients for this salad. Try making a layered salad out of your own favorite ingredients! Suggestion: if you're making it ahead, don't add any of the meat until you are ready to serve. It's always better that way.