Deep Dish Layered Salad

Deep Dish Layered Salad

93
Nancy 2

"It's the dressing that makes this salad so delicious. This can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan."

Ingredients

55 m servings 396 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
  2. Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
  3. Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.
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Reviews

93
  1. 121 Ratings

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Big hit at our Christmas progressive dinner with the neighbors!

My mom makes a salad like this for Thanksgiving and I love it! I like this version because the mayo dressing is "jazzed up" with the garlic and curry powder. I threw the parm cheese right into...

As stated many times over previously . . . this is a FABULOUS recipe. My family all loved it. I cut it in half and it was just enough for 8 people as a side dish. I didn't change a thing b...