I went to a baby shower a little over a month ago, and in all my 30 years, I believe that was the first time I had even seen a seven layer salad. Maybe that just means I don’t get out enough, or that I haven’t been going to the types of pot lucks where someone makes things like this. As a veggie lover and artistic food enthusiast, this appealed to me on several levels. I freely admit I went back, not just for seconds, but for thirds. I tried to corner the girl that brought it and ask here where she got the recipe. She must have misunderstood me however, because she proceeded to try and tell me the ACTUAL recipe, ingredient by ingredient, as if my blissed-out brain could absorb it all and remember any of it for more then a split second.

Fast forward to this morning, where this recipe found it’s way into my inbox from The Cottage Journal. Not only did it have my mouth watering all over again, it contained the trifecta of ingredients that makes just about any recipe awesome – bacon, cheese, a creamy sauce (in this case dressing).

Seven Layer Salad

 

By:

The Cottage Journal

Type: Side Dish

Serves: 10-12

Prep Time: 30 mins

Total Time: 30 mins

Print

 

Ingredients

• 5 cups chopped green leaf lettuce
• 2 cups seeded, chopped tomatoes
• 2 cups chopped yellow bell pepper
• 1 (12-ounce) package frozen green peas, thawed
• 2 cups chopped radishes
• 2 cups diced seedless cucumber
• Seven-Layer Salad Dressing (recipe follows)
• Garnish: shredded Cheddar cheese, crumbled cooked bacon
• 2 cups mayonnaise
• ¼ cup chopped fresh chives
• ¼ cup chopped fresh dill
• 4 teaspoons Dijon mustard
• 2 teaspoons onion powder
• ½ teaspoon ground black pepper

Instructions

1. In a 3½-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber.
2. Top with dressing, spreading to edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.

Notes

SEVEN-LAYER SALAD DRESSING Makes about 2 cups

• 2 cups mayonnaise
• ¼ cup chopped fresh chives
• ¼ cup chopped fresh dill
• 4 teaspoons Dijon mustard
• 2 teaspoons onion powder
• ½ teaspoon ground black pepper

1. In a small bowl, combine mayonnaise, chives, dill, Dijon mustard, onion powder, and pepper, stirring well.

2.2.1

Here is a recap of some of last weeks posts, in case you missed them due to the nice weather calling you outside and away from the warm glow of your monitor.

Lots of recipes last week:

• Avocado & Mango Salsa
• 6 Ideas for Leftover Ham*
• Awesome Lemon Pepper Catfish
• Chicken Caesar Pasta Salad

* I did make one of these last week, so keep your eye’s peeled for a review.

Continuing the Ham theme, there was the Bacon AT-AT and B-AK-47.

Also a heads up about a local Atlanta event for my friends into Hosting and Entertaining.

Since the weather is predicted to continue to be very pleasant for the next few days, I’m sure some of you will miss this post to, but really I can’t blame you. If I wasn’t chained to my cubicle I’d be right out there with ya!

This is a great spring and summer dish that’s wonderfully filling, but not heavy. It has a cool and refreshing flavor. I like to make this when I am short on time and need something to please a crowd.

Chicken Caesar Pasta Salad

1/2 lb. pasta*
2 Hearts of Romaine lettuce, shredded
1 lb. chicken, cubed (peeled and devained shrimp could also be substituted)
2-3 tbsp Pesto
1 tbsp Olive Oil
Zest of a lemon
Croutons
Fresh ground pepper
Fresh Shredded Parmesan
Caesar Dressing

1. Cook pasta per instructions in well salted water.
2. While pasta is cooking, coat chicken in pesto. Heat olive oil in skillet.
3. Saute chicken in olive oil until cooked through. Remove from heat and allow to cool.
4. Once pasta is cooked al dente, drain and rinse with cool water.
5. Toss lettuce, pasta and chicken in large bowl.
6. Add remaining ingredients and toss with dressing to coat evenly.

* Any kind will work, I’ve done this previously with farfalle, penne, rotini, etc. I was out of my usual small pastas, so for this demo I used angel hair spaghetti.

Makes 4 hearty-sized portions

Have leftover holiday ham? Well here is a recipe round-up with a ton of fantastically yummy looking ideas on how to keep your extra ham from going to waste.

1. Chicken Cordon Bleu Casserole – This specifies smoked ham, but I think you could substitute regular ham as well.
2. Ham and Noodle Casserole – I would likely add a package of frozen mixed veggies to this to give it a little more color and fill. I also saw many similar recipes using various soups (Cream of Mushroom, Cream of Chicken, Condensed Cheddar Cheese, etc), so you can flavor this to your preference.
3. Ham and Potato Cakes – CAUTION: This recipe is in metric! Fear not, here is a simple metric converter to help you through. I will be ignoring the salad a pickle garnishments when I make this.
4. Ham Tortellini Caesar Salad – I love creative spins on Caesar salads. This one sounds especially delish.
5. Ham and Potato Gratins – I wont be bothering with individual ramekins (cuz I don’t have any!), but I am sure this will cook up in a 13″x9″ dish just fine, just might have to adjust the temp up a bit. Gruyere cheese is also one of my favs!
6. Ham-and-Swiss-Loaded Potatoes – These sound great! Quick and easy side dish with lots of flavor.

Of course, you could make these even without leftovers, if you just have a hankering for ham. I’ll be making one of these tonight, not sure which one yet. I’ll be sure to post an update however, and let you know how it turned out.

*Pictures used were of similar recipes.