SEVEN-LAYER SALAD WITH DILL-CAPER DRESSING
Provided by Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
LAYERED VEGETABLE SALAD WITH CAPER AND THYME DRESSING
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large glass bowl make separate layers with the cabbage, the onions, the bell peppers, and the peas. In a bowl whisk together the yogurt,the mayonnaise, the capers, the thyme, and salt and pepper to taste, pour the dressing over the peas, spreading it evenly, and chill the salad, covered, for 6 hours. The salad may be made 1 day in advance and kept covered and chilled. Combine the salad well and serve it with additional salt and pepper to taste.
LAYERED VEGETABLE SALAD
A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!
Provided by Cindi M Bauer
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, layer salad with vegetables and ingredients in order given.
- Chill 30 minutes to 1 hour.
- This salad is best eaten, shortly after being made.
- Serves 8.
- Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.
GRILLED VEGETABLES WITH LEMON-CAPER DRESSING
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
- Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
- Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
- While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1316 milligrams, Sugar 19 grams
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