Hearty Eight-Layer Salad

Name: Hearty Eight-Layer Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 237 milliliters julienned fully cooked ham; 2 teaspoons Dijon mustard; 2 Tbsps minced fresh parsley; 59 milliliters chopped green onions; 3 hard-cooked eggs, sliced; 710 milliliters shredded lettuce; 237 milliliters mayonnaise; 113 grams cup shredded Colby or Monterey Jack cheese; 355 milliliters uncooked small pasta shells; 283 grams package frozen peas, thawed; 0 teaspoons pepper; 237 milliliters julienned hard salami; 0 teaspoons salt; 59 milliliters sour cream

Hearty Eight-Layer Salad

Hearty Eight-Layer Salad might be just the main course you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 388 calories, 14g of protein, and 29g of fat each. If you have cream, ham, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Cook macaroni according to package directions; drain and rinse with cold water.

Ingredients you will need

Macaroni

Water

Drizzle with oil; toss to coat.

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Cooking Oil

Place the lettuce in a 2-1/2-qt. glass serving bowl; top with macaroni and eggs.

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Macaroni

Lettuce

Egg

Equipment you will use

Bowl

Sprinkle with salt and pepper.

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Salt And Pepper

Layer with ham, salami and peas.

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Salami

Peas

Ham

Combine mayonnaise, sour cream, green onions and mustard.

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Green Onions

Mayonnaise

Sour Cream

Mustard

Spread over the top. Cover and refrigerate for several hours or overnight.

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Spread

Just before serving, sprinkle with cheese and parsley.

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Parsley

Cheese

Equipment

Bowl

Ingredients

Servings:

1Tbsp

canola oil 237milliliters

julienned fully cooked ham 2teaspoons

Dijon mustard 2Tbsps

minced fresh parsley 59milliliters

chopped green onions 3

hard-cooked eggs, sliced 710milliliters

shredded lettuce 237milliliters

mayonnaise 113grams

cup shredded Colby or Monterey Jack cheese 355milliliters

uncooked small pasta shells 283grams

package frozen peas, thawed 0teaspoons

pepper 237milliliters

julienned hard salami 0teaspoons

salt 59milliliters

sour cream

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.

Tom Eddy Manchester Ridge Chardonnay

The aroma is intense with many nuanced layers that marry classic California Chardonnay characteristics with a kiss of old world style. Right off the top, beautiful Chardonnay varietal notes commingle with subtle toast, understated butter cream and crisp green apple. During the ageing process, weekly lees stirring in the barrel left the palate rich and full without being flabby as the signature Manchester acidity leaves a clean and lingering finish. The French Oak barrels bestow a tinge of brown sugar that is nuanced and inviting without being overbearing. This allows for the showcasing of the superb fruit that comes from this one-of-a-kind vineyard. Cheers!