7 Layer Salad
7-layer salad draws a crowd at nearly every potluck or picnic. These easy recipes cover all the variations that will net big raves from 7-layer salad fans.See Popular 7 Layer Salad Recipes
To make this layered potluck salad into a main dish salad, add a layer of cooked shrimp or chicken.
This delicious salad is always a welcome addition to the buffet table for family gatherings, bring-a-dish buffets and summer picnics. Inspired by a classic Southern favorite, this layered all-American salad looks beautiful in a clear glass bowl.
This updated version of the potluck favorite features turkey ham, fresh fennel, and garbanzo beans.
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.
65% fewer calories, 77% less fat, 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat--enjoy!
Seven Layer Salad is a time-honored recipe that seems to make the guest list at almost every baby and bridal shower, family reunion, potluck, picnic and outdoor cookout or barbecue. The idea is simple: Layer seven ingredients in a bowl, add dressing and garnish. The dish is easy to make, you can mix and match whatever ingredients you already have on hand, and it naturally lends itself innovation and adaptation.
To maintain that salad health halo--and make your vegetables taste amazing--here are 7 lightened-up salad dressing recipes that are way better than bottled.
Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.
This recipe couldn't be easier, more delicious, or more versatile! Eat this spicy Thai ground pork salad in seven different ways!
Set aside the tuna, and learn how to make crabmeat salad sandwiches. Artichoke adds a pleasantly surprising twist to the classic sandwich, and a new layer of flavor.
Do you find it difficult to get the recommended five servings of veggies every day? You're certainly not alone. Americans average just one and a half servings of vegetables a day!
When you're busy doing errands, and there's not much time to make lunch or dinner, a stop at the deli for mile-high sandwiches sounds like just the ticket. But at an average of $5 to $7 a sandwich, you're going to spend a bundle. A homemade tuna salad sandwich costs a fraction of what the deli charges, and you can keep the tuna always on hand in the pantry.
Layered salads can be a modern and easy way to serve dinner to a crowd. Try one of our favorites tonight.
Apple-pie lovers and just plain Apple-anything fans, this is your year. There's a bumper crop this autumn, according to Breezy Hill Orchard and Cider Mill, which grows some 200 varieties of apples in New York's Hudson Valley. Since there are apples aplenty, from the iconic Red Delicious and Granny Smith to the offbeat and utterly delicious varieties with dainty names like Cameo (a newish variety) and Maiden's Blush (a heritage apple), there's never been a better time to stretch your apple dessert repertoire beyond pie.
There's nothing easier than prepping a double batch of bacon, here for two delicious salads whose greens balance out the richness of the meat. And nothing tastier than maple-glazed bacon, which I prepare by laying strips on a parchment-lined baking sheet and brushing them with a layer of maple syrup before popping in the oven. Halfway through cooking, I flip them over and brush the other sides with syrup. I promise, once you try bacon made this way, you'll never make it any other way.
Sure, you can just toss your hamburger patties and potato salad into the cooler, throw in some ice and hope for the best. It's summer after all! Who wants to spend time in the kitchen fretting over how best to pack the cooler when there's so much relaxing to be done?
Inspired by the rustic multipurpose container of the moment, here are seasonal, portable recipes from blogger that can be made or served in mason jars.