Adifferentsevenlayersalad Recipes

SEVEN LAYER SALAD

Seven Layer Salad image

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Provided by Leah Mae

Categories Salad

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g

7-LAYER SALAD

7-Layer Salad image

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

Ingredients

½ head lettuce, torn
1 cucumber, peeled and chopped, or more to taste
3 cups frozen peas, thawed
2 cups shredded Cheddar cheese
4 hard-boiled eggs, peeled and sliced
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup white sugar
2 tablespoons white vinegar
12 ounces cooked crumbled bacon

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

CLASSIC 7 LAYER SALAD RECIPE

Classic 7 Layer Salad Recipe image

Classic 7 Layer Salad Recipe an easy and traditional salad for potlucks, holidays, and family parties. Seven Layer Salad with Dressing Recipe

Provided by My Farmhouse Table

Categories Salad Side Dish

Time 8h5m

Number Of Ingredients 10

Ingredients

1 head Iceberg Lettuce, torn
1 cup Diced Celery
4 Hard Boiled Eggs, diced
1 pkg (10 oz) Frozen Peas, thawed
1/2 cup Diced Green Pepper
1 Onion, diced
8 slices Bacon, cooked and crumbled
2 cups Mayonnaise
2 Tbsp Sugar
1 cup Shredded Cheddar Cheese

Steps:

Into a large glass container (like a 9x13 inch baking pan or trifle bowl) layer torn lettuce, diced celery, hard boiled eggs, thawed peas, diced green pepper, onion, and crumbled bacon.
In a bowl, stir together mayonnaise and sugar. Spread over the top of the salad after the bacon layer.
Top with the shredded cheddar cheese.
Cover container with plastic wrap and refrigerate for 8-12 hours.

SEVEN-LAYER SALAD WITH DILL-CAPER DRESSING

Seven-Layer Salad with Dill-Caper Dressing image

Provided by Food Network

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise, preferably reduced-fat
1/2 cup sour cream, preferably reduced fat
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon small rinsed capers
Salt and coarsely ground black pepper
Hot red pepper sauce
2 romaine hearts, trimmed and torn into bite-sized pieces
1/2 pint cherry or grape tomatoes
2 medium carrots, shredded
2 celery ribs, sliced into 1/8-inch-thick pieces
1 medium sweet red or yellow pepper, seeded and thinly sliced
1 cup fresh corn kernels, blanched in boiling water for 2 minutes, drained, and rinsed
1 seedless cucumber, sliced into 1/8-inch-thick rounds

Steps:

To make the dressing: Mix the mayonnaise, sour cream, Dijon mustard, dill, and capers in a small bowl. Season, to taste, with salt, pepper, and hot sauce.
Layer the vegetables in a large glass bowl in the following order: romaine, tomatoes, carrots, celery, red pepper, and corn. Arrange overlapping slices of the cucumber on top. Spread the dressing over the cucumbers.
Cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours. Just before serving, toss well.

7-LAYER SALAD

7-Layer Salad image

This light yet impressive salad is ideal for a potluck or any large gathering; assemble it up to 4 hours in advance.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 35m

Number Of Ingredients 12

Ingredients

12 ounces bacon (about 12 slices), chopped
1 cup buttermilk
1 avocado, halved, pitted and peeled
1/4 cup fresh lemon juice (from 2 to 3 lemons)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 head iceberg lettuce, cored and thinly sliced (about 10 cups)
8 hard-boiled eggs, peeled and sliced into 1/4-inch-thick rounds
1/2 small head red cabbage, cored and thinly sliced (5 cups)
2 pints cherry or grape tomatoes, halved (about 3 1/2 cups)
1 pound frozen peas, thawed
8 ounces sharp cheddar cheese, coarsely grated (about 2 cups)

Steps:

Cook bacon in a large skillet over medium heat until browned and fat is rendered, 10 to 15 minutes. Transfer to paper towels to drain and crisp.
Meanwhile, in a food processor, combine buttermilk, avocado, lemon juice, and oil; season generously with salt and pepper. Puree until smooth.
Lightly pack iceberg into the bottom of a large glass bowl or trifle dish. Arrange egg slices vertically along edge of bowl in a single row, then scatter remaining eggs evenly over lettuce. Layer cabbage over eggs, then tomatoes. Season tomatoes with salt, then top with peas. Pour dressing over peas and spread into an even layer using a spatula. Top with cheese and bacon. Refrigerate until ready to serve.

SEVEN LAYER SALAD

Seven Layer Salad image

Make this classic potluck Seven Layer Salad, with layers of veggies, bacon and cheese. This Seven Layer Salad is the best of the layered salads!

Provided by My Food and Family

Categories Side Dish Recipes

Time 2h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1 pkg. (16 oz.) salad greens
2 stalks celery, thinly sliced
1/2 cup chopped red peppers
2 green onions, sliced
1 pkg. (10 oz.) frozen peas, thawed
3/4 cup KRAFT Real Mayo Mayonnaise
3/4 cup KRAFT Shredded Sharp Cheddar Cheese
12 slices OSCAR MAYER Fully Cooked Bacon, cooked and crumbled

Steps:

Place greens in large glass bowl; top with layers of celery, peppers, onions and peas.
Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon.
Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EASY 7 LAYER SALAD

Easy 7 Layer Salad image

Make and share this Easy 7 Layer Salad recipe from Food.com.

Provided by ND_Dawn

Time 12h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 head lettuce, chopped
salt and pepper
3 hard-boiled eggs, chopped
1 1/2 cups frozen peas, thawed
2 stalks celery, chopped
1 (2 1/2 ounce) jar bacon bits
2 cups shredded cheddar cheese
1 cup Hellmann's mayonnaise
2 tablespoons sugar
1/4 cup green onion, chopped

Steps:

Layer lettuce in bottom of glass pan or bowl. Sprinkle with salt and pepper.
Add over the lettuce all of the following ingredients in layers in this order: eggs, peas, celery, bacon.
In a bowl, mix mayo with sugar. Spread (with a spatula) on top of mixture so that it's all covered. Sprinkle with salt and pepper.
Sprinkle with cheese and lastly, onion.
Cover and refrigerate overnight. When ready to serve, can toss altogether or leave as is for presentation.

Nutrition Facts : Calories 462.2, Fat 33.5, SaturatedFat 12.4, Cholesterol 156.1, Sodium 882.7, Carbohydrate 21.5, Fiber 2.6, Sugar 9.7, Protein 20

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