7th Inning Stretch Layered Potato Salad Recipes
7-LAYER SALAD RECIPE - (4.5/5)
Provided by á-25138
Number Of Ingredients 13
Steps:
- Clean and chop lettuce in bite size pieces. Place in serving dish. Sprinkle with pepper and onion. In a bowl, mix mayo, sour cream, pepper, sugar and lemon juice. Pour dressing on lettuce and spread evenly. Top with peas, cheese and bacon. Cover and refrigerate a few hours before serving. Will keep up to two days in the refrigerator
7TH INNING STRETCH LAYERED POTATO SALAD
Steps:
- Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well chilled. Meanwhile, cook potatoes in a large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1 inch pieces. Layer potatoes, celery, red onion, eggs, dressing, green onions and sundflower seeds in large clear bowl.
7-LAYER SALAD
This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.
Provided by Kara Parsons
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
- Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 18.1 g, Cholesterol 128.3 mg, Fat 25.4 g, Fiber 2 g, Protein 19.6 g, SaturatedFat 9.1 g, Sodium 1005.2 mg, Sugar 13.7 g
SEVEN LAYER POTATO SALAD
A new twist on the old favorite Seven Layer Salad, based on potato salad rather than the usual iceberg lettuce for something a bit more substantial. Bacon, eggs, peas, and cheese are traditional in a Seven Layer, but a little bite from radishes, onions, and a few surprise ingredients makes this one a little more interesting.
Provided by EmmyDuckie
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Mix dressing ingredients together, refrigerate until ready to use.
- Cook bacon crisp, crumble, and set aside.
- Meanwhile, cut potatoes in halves or quarters to get bite sized pieces. Boil in well salted water until fork tender. Allow to cool slightly, and mix with half of the dressing.
- Hard boil eggs, allow to cool, remove shells.
- Assemble the salad in a trifle dish or other clear straight sided bowl. Place potatoes on bottom, followed by peas, bacon, onions, the other half of the dressing, cheese, sliced or crumbled eggs, and radishes.
HEALTHY SEVEN LAYER SALAD
This is a very healthy variation on a seven layer salad. The key difference in terms of health is that mayonnaise is replaced by hummus. You'll use more lettuce than anything else, and other ingredients should be added to your taste. Make sure that all of your ingredients are visible through the side of the bowl to ensure a perfect presentation.
Provided by roblefko
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Layer iceberg lettuce, corn, red bell pepper, hummus, carrots, peas, and Cheddar cheese, in the order listed, in a clear bowl.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 16.6 g, Cholesterol 19.8 mg, Fat 10.1 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 4.5 g, Sodium 347.1 mg, Sugar 4.2 g
7TH INNING STRETCH LAYERED POTATO SALAD
You'll score with this updated potato salad, which, instead of being tossed, features seven layers; with an ultra-creamy dressing that gets its fluffy texture from beaten eggs.
Provided by RecipeNut
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well-chilled.
- Meanwhile, cook potatoes in large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1-inch pieces.
- Layer potatoes, celery, red onion, eggs, dressing, green onions and sunflower seeds in large clear bowl.
Nutrition Facts : Calories 348.9, Fat 15.9, SaturatedFat 3.1, Cholesterol 193.6, Sodium 620.5, Carbohydrate 43.1, Fiber 3.6, Sugar 16.9, Protein 9.8
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