Seven-Layer Salad
Makes 6 servings
Prep: 25 min; Chill: 2 hr
1 cup thinly sliced radishes
8 medium green onions, sliced (1/2 cup)
12 slices bacon, crisply cooked and crumbled
1 (10-ounce) bag frozen green peas, thawed and drained
1 1/2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese or shredded Cheddar Cheese (2 ounces)
Book: Betty Crocker's Cookbook, 9th
Edition
Chapter: Salads & Salad DressingsMakes 6 servings
Prep: 25 min; Chill: 2 hr
Many of the creamier dressings call
for mayonnaise or salad dressing. What's the difference? Although very similar
in flavor and appearance, salad dressing is usually a bit sweeter than
mayonnaise.
6 cups bite-size pieces mixed salad
greens
2 stalks m medium, celery, thinly
sliced (1 cup) 1 cup thinly sliced radishes
8 medium green onions, sliced (1/2 cup)
12 slices bacon, crisply cooked and crumbled
1 (10-ounce) bag frozen green peas, thawed and drained
1 1/2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese or shredded Cheddar Cheese (2 ounces)
1. Place salad greens in large glass
bowl. Layer celery, radishes, onions,
bacon and peas on salad greens.
2. Spread mayonnaise over peas,
covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover
and refrigerate at least 2 hours to
blend flavors but no longer than 12
hours. Toss before serving if desired.
Store covered in refrigerator.
Lighter Seven-Layer Salad: For 11
grams of fat and 170 calories per serving, substitute 1/2 cup reduced-fat
mayonnaise and 1 cup plain fat-free yogurt for the 1 1/2 cups mayonnaise.
Decrease bacon to 6 slices and cheese to 1/4 cup.
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