Cooking Light Seven Layer Salad 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

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.

COOKING LIGHT SEVEN-LAYER SALAD

Cooking Light Seven-Layer Salad image

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

Ingredients

6 cups torn iceberg lettuce
1 (15 ounce) can rinsed and drained kidney beans
2 cups diced tomatoes
1 cup diced cucumber
1 cup julienne-cut carrot
1/2 cup nonfat sour cream
1/2 cup light ranch dressing
1/2 cup pre-shredded reduced-fat sharp cheddar cheese

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

COOKING LIGHT'S SEVEN-LAYER SALAD

Cooking Light's Seven-Layer Salad image

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

Ingredients

6 cups iceberg lettuce, torn
1 (15 ounce) can kidney beans, rinsed and drained
2 cups tomatoes, diced
1 cup cucumber, diced
1 cup carrot, julienne-cut
1/2 cup nonfat sour cream
1/2 cup low-fat ranch dressing
1/2 cup reduced-fat sharp cheddar cheese, shredded

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

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