7 Layer Salad

7 Layer Salad
Makes 50 1-cup servings

This 7 layer salad is an an attractive, colorful and healthy addition to your buffet table and it's easy to assemble.  Great for a large crowd


4 heads of lettuce, washed, dried and torn into bite-sized pieces
 1 bunch celery, diced
 6 carrots, coarsely shredded
 1 32-ounce bag frozen peas, preferably baby peas, thawed
 2 large sweet peppers, yellow and red, diced
 2 quarts mayonnaise
 1 tablespoon sugar
 4 cups grated cheddar cheese
 1 pound bacon, fried crisp and crumbled

Layer veggies evenly between serving dishes or platters, in order given.  Using an offset or regular spatula, gently and evenly spread top of 7 layer salad with mayonnaise.  Sprinkle with sugar.  Top with 2 cups shredded cheese and crumbled bacon.  Chill overnight. 

Helpful Hints
 Serving bowl suggestions: 2-3 glass salad dishes with high sides or  large glass baking dishes.  You will be able to see the layers and it will look very attractive and colorful on your table.  Evenly divide ingredients between serving dishes

Thaw peas in a colander and gently remove any excess water with paper towels

Make Ahead
This 7 layer salad is best when chilled overnight. You will need adequate space in your refrigerator.  Assemble salad one day in advance



Multi-Layer Salad

Serves 8-10

Substitute your favorite ingredients or simply use what you have on hand.

 1 small head of red-leaf lettuce, rinsed, dried, torn into pieces or shredded
 2 cups baby spinach leaves
 1 cup shredded cheddar cheese or blue cheese or feta cheese, crumbled
 ¼ cup sliced black olives
 1 cup sliced or chopped mushrooms
 1 small red onion, sliced or chopped
 1 cup bean sprouts, rinsed and dried
 1 cup chopped celery
 1 cup shredded carrots
 10-ounce package frozen green peas, lightly cooked and drained
 ½ cup mayonnaise or salad dressing
 ½ pound ham, cut into cubes

In a deep glass bowl, place salad greens and spinach on bottom. Layer cheese, olives, mushrooms, red onion, bean sprouts, carrots and peas.

Spread mayonnaise or dressing over salad in an even layer. Top with ham cubes.  Cover tightly with plastic wrap and refrigerate overnight.


 
Southwestern Layered Salad with Cilantro Dressing
Serves 16, easily doubles or halves

A layered salad hearty enough to serve as a main dish.  Eye-catching and tasty.  The cilantro dressing adds a creamy, zippy surprise

8 cups shredded romaine
8 hard-cooked eggs, sliced
3-1/2 cups cherry tomatoes, quartered
2 cans (11 ounces each) whole kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced green onions
1 tablespoon lime juice

Sliced avocados, ripe olives, and shredded cheddar cheese, optional

Place the romaine in a large salad bowl. In a separate bowl, combine the corn, beans, onions, lime juice, cumin and chili powder.  Spoon mixture over romaine. 

Top with tomatoes.  Arrange egg slices around edge of bowl.  Garnish with avocados, olives and cheese if desired.  Serve with Cilantro Dressing

 Cilantro Dressing
 1-1/2 cups mayonnaise
 2/3 cup salsa
 2 tablespoons lime juice
 1/2 teaspoon ground cumin
 1/2 teaspoon chili powder
 1-1/4 cups minced fresh cilantro

 In a medium bowl, mix mayonnaise, salsa, lime juice, cumin and chili powder until well-blended.  Fold in cilantro.  Chill.  Serve along side salad.  A little goes a long way!


 

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