Eight Layer Salad Recipe

*Optional: On top of last layer, put 2 thinly sliced radishes, 6-8 sliced black olives, and 1 yellow or red pepper, diced.

Originally featured in Dakota Grills's The Country Griller™, Vol. 2, Issue 2.

Eight Layer Salad

This recipe was submitted by Dianna Dossett of Arlington, SD
Prep Time: 20 Minutes
Grilling time:
Rest Time: 180 Minutes
Where To Cook:

  Lettuce - 1 bag cut-up, ready-to-use Spinach - 1 bag ready-to-use 6 green Onions
  1 pint fresh Mushrooms 8 oz. pkg frozen Peas, thawed 4-6 oz. bag Shredded Italian Cheese (5 white cheeses together)
  4 hard-boiled Eggs Dressing: 2 cups Mayonnaise
  3 Tbsp. Vinegar 2 Tbsp. Sugar 1/2 tsp. Salt
Mix together the dressing ingredients (mayonnaise, vinegar, sugar, & salt) and let sit in the refrigerator for 1-2 hours.

Thinly slice the green onions. Rinse and slice the mushrooms. Dice or slice the hard-boiled eggs.

In a 9 x 13" pan (glass is nice), layer 1/2 of each ingredient, ending with the dressing. Repeat layers. Refrigerate 2-3 hours.

Additional Information
Difficulty Level: 0     Serves: 16     Ready In: 3 Hours 20 Minutes      Where To Cook: