Seven Layer Salad |
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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. |
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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
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The Nutritional Numbers |
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A
Menu
Cost per serving $2.00 29 % Fat (of Calories) 935 Calories |
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