Seven Layer Salad

A delightful recipe for a luncheon, potluck, company, or warm spring or summer evening. May be made a day ahead, covered, and refrigerated. Instruct servers to "dig deep" to serve all the layers. Serve with a cream or bean soup and whole grain muffins.

Demonstrated by
Audrey Kent
Riverside, California

As a new bride eager to add to her repertoire of wholesome dishes, Audrey's culinary skills accumulated with each sessions of her internship.

Seven Layer Salad
1. Toss together in the bottom of a deep salad bowl 
    (a clear glass bowl is especially attractive)

    
    4 cups green leafy lettuce, broken
    4 cups ruby red lettuce, broken
    4 cups iceberg lettuce, broken

2. Layer evenly over greens in order given:

    1 medium chopped green pepper
    3 large ribs celery, sliced on diagonal or chopped
    2 to 3 chopped green onions
    5 or 6 radishes, sliced
    2 cups fresh or frozen peas (rinse frozen peas to break up and remove chill)

3. Blend together and spread evenly over peas right to the edge of the bowl, forming a seal over all ingredients:

    1/2 cup nonfat yogurt or mayonnaise for non-dairy
    1/2 cup mayonnaise

4. Just before serving top yogurt-mayonnaise evenly with the cheese and garnish around the edges with remaining ingredients:

    1 1/2 cups grated cheddar cheese
    1 1/2 dozen cherry tomatoes
           or 2-3 medium tomatoes, cut in wedges
    18 whole ripe olives
    paprika
    parsley sprigs or minced parsley

 

The Nutritional Numbers   

Seven Layer Salad
Per serving of 6 
Exchanges: 1.75 Meat, 3.75 Fat, 0.5 Bread, 2 Vegetable; 370 Calories, 13 g protein (14% of Calories), 27.5 g fat (65%), 20 g carbohydrate (21%); 7.5 g sugars), 6 g dietary fiber, 37 mg cholesterol, 483 mg sodium
Estimated cost per serving $1.10

A Menu
Seven Layer Salad      Lentil or Split Pea Soup
Blueberry Muffins w/ Jam

Cost per serving $2.00      29 % Fat (of Calories)      935 Calories


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