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.
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Demonstrated by
Audrey Kent
Riverside, California
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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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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
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
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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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Recipe Demonstration
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