Layered Salad Collection

Do you remember when layered salads were all the rage? I still love them
because they can be prepared in advance and feed a LOT of people. Not to
mention how delicious they are! This is one of those recipes that came to
me from an old family friend on a piece of scrap paper and stayed in my
"main" recipe box (you know what I mean!) for years in just that form.
This is what it said, originally:
 

1/2 head lettuce, torn into bite-size pieces
1 head cauliflower, in bite-size pieces
1/2 head lettuce on top, in bite-size pieces
1/2 cup chopped celery
1/2 cup chopped onion
3/4 jar Bacon Bits
1 can chopped ripe olives
1 pint Hellman's mayonnaise
1/2 cup grated Parmesan cheese

Spread mayonnaise over, sprinkle cheese. Overnight.

More specifically, in a very large bowl (preferably a straight-sided glass
bowl, such as a trifle bowl), layer the salad ingredients (lettuce through
olives) in the order given. Spread the mayonnaise over the top layer, spreading it all the way to the side of the bowl. Sprinkle Parmesan
cheese over mayonnaise. Cover and refrigerate overnight. Yum!

Here's another great one...

1 pound fresh spinach, torn
1 medium head lettuce, torn
1 bunch scallions, thinly sliced
6 hard-cooked eggs, sliced
1 pound bacon, cooked and crumbled
One 8-ounce can water chestnuts, drained and sliced
One 10-ounce package frozen English peas, thawed
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1/2 of a .4-ounce package of buttermilk-mayonnaise
dressing mix, such as Hidden Valley
Minced parsley and chives

In a large salad bowl, layer spinach, lettuce, eggs, bacon, water chestnuts
and English peas. Combine, mayonnaise or salad dressing, sour cream
and dressing mix and mix well. Spread over top of vegetables, sealing to
edge of bowl. Garnish with parsley and chives. Cover tightly and refrigerate several hours or overnight. Toss gently before serving. Makes a lot!
(That's the way the recipe came to me - I would say 8 servings.)

Yet Another Layered Salad

1 head iceberg lettuce, shredded or chopped
1 cup grated Cheddar cheese
One 10-ounce package frozen peas, thawed
8 ounces mushrooms, sliced
4 or 5 carrots, grated
1 pound bacon crisply fried, crumbled
1 red onion, thinly sliced
1 cup salad dressing
One 6-ounce package croutons

In the bottom of a large glass bowl place lettuce. Layer cheese, peas, mushrooms, carrots, bacon and onion on top of lettuce in the order
given. Spread salad dressing over top. Cover and refrigerate 24 to
36 hours. Before serving, add croutons and mix. (Also makes a lot!)

Each of these recipes has its own particular charm. I would be hard
pressed to say which is my favorite... it depends on the occasion, the
availability of fresh ingredients and, of course, my mood!
You can see how easily these salads lend themselves to variety. Just
let your imagination run wild, and, most of all, enjoy your veggies!