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Seven-Layer Salad

May/June 2009

Your rating: None Average: 4.1 (181 votes)

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.



READER'S COMMENT:
"I made this salad for my nutrition class and they loved it. Many are vegetarians so I made two versions, one that omitted the bacon. The creaminess of the dressing is wonderful and much lighter than the traditional version made with all...

18 Reviews for Seven-Layer Salad

07/06/2010
Anonymous

I'm an Iowa who grew up with the full-fat version of the seven layer salad, and I must say that we really enjoyed this at our house. The only changes I made to the recipe were to use 3 colors of bell pepper instead of just yellow (food rainbow!) and a tad more celery (we adore celery at our house, though). Throwing in some purple lettuces wouldn't hurt, either. The dressing was perfect the way it was; I didn't need to change anything about it.

The flavor isn't exactly like the old-time seven layer salad. It's different enough that you can't "smile, serve it, and shut up", but it holds its own as a new recipe twisting on an old favorite.

Comments
07/05/2010

Outstanding.

Comments
06/30/2010
Anonymous

I made this salad last year for my Fourth of July party and everyone loved it. I will definitely make this again. Suzanne

Comments
06/04/2010

Made this for an end of school staff party. Big Hit! I agree that you could do with a little less lettuce, but over all great tast and a real show stopper!

Comments
06/01/2010
Anonymous

I made this for a Memorial Day barbecue, and it was a hit. So easy to make and so fresh and tasty. I thought there wouldn't be enough dressing, but it was the perfect amount. The only change I made was to use chopped smoked almonds instead of bacon to make it vegetarian-friendly. Even those who claim to hate seven-layer salad liked this. It's my new go-to potluck salad!

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