Make-Ahead Hearty Six-Layer Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. Itâs easy to make, can be assembled ahead of time and looks great. Ingredients:
1-1/2 cups uncooked small pasta shells |
1 tablespoon vegetable oil |
3 cups shredded lettuce |
3 hard-cooked eggs, sliced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups shredded cooked chicken breast |
1 package (10 ounces) frozen peas, thawed |
dressing: |
1 cup mayonnaise |
1/4 cup sour cream |
2 green onions, chopped |
2 teaspoons dijon mustard |
toppings: |
1 cup (4 ounces) shredded colby or monterey jack cheese |
2 tablespoons minced fresh parsley |
Directions:
1. Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat.
2. Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight.
3. Just before serving, sprinkle with cheese and parsley. Yield: 12 servings.
|
|