Seven Layer Salad

Your choice of the following ingredients in layers starting with the lettuce:


Romaine Lettuce
Baby Spinach
Mixed Greens
Celery
Radishes
Red Pepper
Carrots (shredded)
Mushrooms
Red Onion
Frozen Peas (thawed)
Bacon (cooked and chopped)
Hard Boiled Eggs (sliced)
Any other ingredients of choice

Layer in glass bowl.

Spread salad dressing (I use Hidden Valley Light Ranch) over top to seal in ingredients...can use any creamy bottled or homemade dressing.

Sprinkle Cheddar Cheese on top with sliced scallions (green part).

Refrigerate for a few hours. Stir just before serving to incorporate salad dressing.

Enjoy. It makes a great summer salad showpiece on the table.

Babs

That looks absolutely gorgeous...not to mention yummy. Going to try that one soon!

Lori

Yum! I love 7 layer salad. i'll have to make that again. Thanks for the reminder, Tea

Now that is my kind of salad!!!

Green Salad with cranberries and walnuts

Salad:

Mixed baby greens and baby spinach

1 or 2 chopped apples or pears

Sugared Walnuts

Dressing (see below)

Red Onion, sliced

Dried cranberries (Craisins)

Crumbled feta or Roquefort cheese

Dressing:

1/3 cup sugar
1/3 cup white wine vinegar

1 tsp. dry mustard

1 tsp. celery salt

1/2 tsp. minced garlic

1 cup of extra virgin olive oil (I use Bertolli's light tasting olive oil)

To mix dressing: In a blender, combine sugar, white vinegar dressing, dry mustard, celery salt and minced garlic. Blend together and then slowly add the olive oil, while blending on low, so that the mixture thickens.

To prepare walnuts: Beat together egg white and 1 teaspoon water until frothy. Stir in 1 pound walnut pieces and stir to coat. Add 1/2 cup or more of brown sugar and stir to coat. Spread onto buttered cookie sheet and lightly salt. Bake at 225 degrees for about an hour. Stir every 15 minutes. After removing from oven, loosen from bottom of pan and allow to cool. Break up clusters when needed. Store in an airtight container but try to save some for the salad!

To mix salad: Toss greens with dressing until coated. Add cranberries, walnuts,diced apple or pear, cheese and onion. Toss lightly and serve. Very elegant.

Tuscan Bean Salad
1 jar marinated artichoke hearts,quartered
1 can small white beans(drained)
1 can Cannellini beans(drained)
1 cup roasted red peppers(chopped)
1 cup corn,roasted
3/4 cup olives,halved
1/2 cup sun dried tomatoes in olive oil,diced
1 cup fresh basil,diced
2 tbsp white balsamic vinegar
2 tbsp,reserved olive oil from sundried tomatoes
salt and pepper to taste
I added a pinch of sugar and orzo.
Mix together all ingredents except basil and chill at least one hour. Mix in basil right before serving.