Cooking Lights Seven Layer Salad Recipes
SEVEN-LAYER SALAD
This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when held overnight.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Recipes
Time 30m
Number Of Ingredients 16
Steps:
- Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
- Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.
Nutrition Facts : Calories 121 calories, Carbohydrate 11.4 g, Cholesterol 13.3 mg, Fat 6.5 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 323.6 mg, Sugar 4.7 g
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
7-LAYER SALAD
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
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.
COOKING LIGHT'S SEVEN-LAYER SALAD
From the June 2006 issue of Cooking Light magazine. They recommend serving this with their Creamy Stove-Top Macaroni and Cheese for a complete meal. I like the addition of the kidney beans as a protein source. Can be whipped up quickly for dinner, or made ahead and refrigerated overnight. I haven't made the full salad, and instead downsized to fit in a small loaf pan for just my Hubby and myself.
Provided by Ms B.
Categories Greens
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Layer lettuce, beans, tomatoes, cucumbers, and carrots in that order in a large bowl.
- Combine sour cream and ranch dressing.
- Spread dressing mixture over carrot layer.
- Top with shredded cheddar cheese.
- Cover and chill.
Nutrition Facts : Calories 166.2, Fat 5.1, SaturatedFat 0.9, Cholesterol 8.1, Sodium 490.7, Carbohydrate 23.3, Fiber 5.2, Sugar 7.2, Protein 8.5
COOKING LIGHT SEVEN-LAYER SALAD
From June 2006 Cooking Light magazine. This salad is even better made up to a day ahead of time; cover with plastic wrap and refrigerate overnight.
Provided by Bren in LR
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Layer lettuce, kidney beans, tomatoes, cucumbers and carrots in a large bowl.
- Combine the sour cream and ranch dressing and spread mixture over the top of the carrots.
- Top with the pre-shredded cheese, cover and chill.
Nutrition Facts : Calories 224.3, Fat 11.9, SaturatedFat 2.3, Cholesterol 10.5, Sodium 526.9, Carbohydrate 22.2, Fiber 6.2, Sugar 7.7, Protein 8.7
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
SEVEN LAYER GREEN SALAD RECIPE
This tasty, fresh salad is easy-to-make and so much easier to serve than your traditional seven layer salad!
Provided by Kristen Hills
Categories Main Course Salad Side Dish
Time 10m
Number Of Ingredients 12
Steps:
- Chop or tear up lettuce and place in 9 x 13 dish
- Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
- Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
- Crush bacon and add on top of eggs.
- Add chopped tomatoes and green onions, then top with 2 cups cheese.
- Pour on 10 ounces partially frozen peas. (I just let the frozen peas set out while I'm preparing this dish. The peas will thaw enough by the time it's time to eat.)
- Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. Add salt and pepper to taste.
- Sprinkle remaining cheese on top. (I used cheddar, but Parmesan would be delicious too!)
Nutrition Facts : Calories 523 kcal, Carbohydrate 9 g, Protein 17 g, Fat 47 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 163 mg, Sodium 501 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 23 g, ServingSize 1 serving
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