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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Layered Entree Salad Recipe

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This recipe for Layered Entree Salad is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large can Pineapple chunks, drained
1 tsp salt
3 cups shredded lettuce
3 small firm ripe tomatoes, sliced
1 jar marinated mixed bean salad, drained (or 1 can EACH of kidney, garbanzo & green beans)
1 cup shredded Cheddar cheese
3 hard boiled eggs, sliced
1/2 cup sour cream
1/2 cup mayonnaise
1/8 tsp dill
Parsley (for garnish)

Directions:
Directions:
In a large glass Trifle Bowl, layer in this order:
Lettuce
tomatoes
pineapple (save a few for garnish)
beans
all but 2 TB cheese
eggs

Mix together the sour cream, mayonnaise & dill. Spread over the eggs in an even layer & all the way to the edges

Sprinkle left over cheese around outside edge & put pineapple in the center.

Sprinkle top with parsley

Cover with plastic wrap & refrigerate until ready to serve

Number Of Servings:
Number Of Servings:
4

 

 

 

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