EIGHT LAYER SALAD

1 ½ cups uncooked small pasta (shells, macaroni, etc.)

1 TBL veggie oil

3 Cups shredded/torn lettuce

¼ tsp salt

1/8 tsp pepper

1 cup julienned ham

1 cup julienned turkey

10 oz frozen peas

Sliced Olives

Sliced hard boiled eggs (optional)

Cook macaroni, drain and rinse. Toss with veggie oil. 

 Mix the ham and turkey.

In 2 ½ qt glass serving bowl or 9x13 pan; layer in the following order

Lettuce

Pasta

Ham

Turkey

Peas

Olives

Dressing (see below) Make sure dressing goes edge to edge and "seals" in salad

Cheese

Refrigerate several hours or overnight.

Dressing Option 1 & My FAVORITE:

1 cup mayo

¼ sour cream

2 tsp Dijon mustard

Garlic powder to taste

Pepper to taste

Dressing Option 2

1 cup sour cream

1 ¼ cup mayonnaise

½ cup buttermilk

½ tsp garlic powder

½ tsp onion powder

1 TBL fresh dill (or 1 tsp dried dill)

1 TBL fresh parsley (or 1 tsp dried parsley)

Dressing Option 3

1 1/2 cups mayonnaise

1 cup sour cream

2/3 cup parmesan cheese

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon pepper

Italian Variation : meats salami & pepperoni, artichoke hearts instead of peas.

Greek Variation : meat: chicken, yellow pepper rings instead of peas, feta instead of orange cheeses

Use your imagination with toppings: Water chestnuts, Celery, Artichoke hearts, Broccoli, Cauliflower, Cherry or grape tomatoes (halved), Olive slices (any type), Hard boiled eggs, Bell peppers, Onions, Craisins, Bacon