Nancy, following are two Layered Salads (TNT). Shirlee from Michigan asked for recipes for 7-Layer Salad. Both of these recipes have a few more ingredients, but they are good! Both recipes were originally sent in by "Emma" and the recipes were sent to her from Krogers' store.

Layered Salad

1/2 pound fresh spinach, torn into bite sizes
1 head lettuce, torn into bite sizes
1/2 cup chopped celery
1 (10-ounce) pkg. frozen peas, thawed
10 green onions, chopped
6 hard cooked eggs, sliced
1 (6 ounce) can sliced water chestnuts
2 cups (8 ounces) shredded Baby Swiss cheese
2 cups Mayonnaise
1 (8 ounces) sour cream
1 (0.4 ounce) package ranch-style dressing mix
1 pound bacon cooked crisp and crumbled

Layer first eight ingredients in order listed in a large salad bowl or a large rectangular glass casserole dish. Combine mayonnaise, sour cream and dressing mix, mix well. Spread over top of salad, sealing to edge of bowl. Cover tightly and refrigerate several hours or overnight. Top with crumbled bacon and serve. 12 to 15 servings.

Layered Salad

3 cups mayonnaise
1 cup sour cream
2 teaspoons seasoned salt
1 teaspoon garlic powder
2 quarts chopped lettuce
3 cups chopped green pepper
1 1/4 quarts shredded carrots
1 1/4 quarts sliced cauliflower
1 quart chopped cucumber
1 quart sliced celery
3 cups sliced radishes
3 1/2 cups chopped zucchini
2 2/3 cups sliced red onion
1 pound bacon, cooked and chopped
6 hard cooked eggs, chopped 1 cup parsley, minced
6 cherry tomatoes

Combine mayonnaise, sour cream, salt, and garlic powder. In a 2-gallon punch bowl, layer and pack: lettuce, green pepper, carrots, cauliflower, 2 cups dressing, cucumber, celery, radishes, zucchini, onion, and remaining 2 cups dressing. Cover; refrigerate a few hours. At serving time, sprinkle bacon around edge and fill center with eggs. Garnish with parsley and tomatoes. Makes 2 gallons.

This recipe can be adjusted for fewer servings.
Joann, SC

http://www.nancyskitchen.com