How to Make Seven Layer Salad
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.
-Hey everyone, I'm Judith. Well, today, I'm gonna showing you how to make the king of all salad, a Seven Layer Salad. So, what you'll need is 8 cups of shredded romaine lettuce; 1 cup of frozen peas, which we've thawed; 1 medium yellow pepper, which we've diced; 1 cup of grape tomatoes, which we've halved; 1 cup sliced celery; 3/4 of a cup of nonfat plain yogurt; 3/4 of a cup of low-fat mayonnaise; 2 teaspoons of cider vinegar; 1 to 2 teaspoons of sugar; 1/4 teaspoon of garlic powder; 1/4 teaspoon of salt; 1/4 of freshly ground pepper; 1/2 cup of cheddar cheese shredded; and 1/2 fresh basil sliced. Alright, so first things first, let's get out hands in with our layering of salads. So, we're gonna put in our romaine onto the bottom of our dish like so. With the romaine, we'll put our sliced celery just gonna give it a nice crunch, our lovely peas. I love peas in salad, fantastic flavor, our cherry tomato is going there too and just layer it nicely one on top of the other like so, and last but not the least, our lovely diced yellow pepper. Fantastic, and you can see all those colors already, the red, the yellows, the greens, which is exactly what we wanna see in a really good salad, alright. So, we'll set that aside for just one moment and let's make this dressing. So, in goes our yogurt, our mayonnaise goes in there too, the garlic powder, which is gonna give it a lovely flavor, the sugar for that sweetness, pinch of salt and pepper of course, and let's not forget our cider vinegar. So, as best we can, we will whisk that up and get into a really nice consistency, and this is gonna be a great dressing our 7 layer salad, and this is fantastic salad to serve up at a barbecue or at dinner party or just know at a lunch. It's really, really great, one to be shared of course. So as we whisk that away just get it nice and smooth. Alright, so, so let's smooth out that. So, for our next step, we are just gonna pour this beautiful dressing over the top of our dried ingredients that's looking creamy and just gorgeous. Alright, so you can just spread it over with your spatula, so it covers the top of the salad like so, just beautiful, lovely. Alright, so once that's spread on, last but not the least, we can sprinkle this now with our lovely toppings. So, we have some of our cheddar cheese, shredded cheddar cheese and that's just gonna go right on top of there. Oh, what an amazing salad like so. Now, if you want to refrigerate this, which I suggest you do, it's better this takes much better when all the ingredients have stayed a little a while in the fridge. So, I would do that for at least an hour or a day if you can, but if not, you can still eat at room temperature of course. So, if you're gonna refrigerate it, then put the basil and bacon on at the end just before you eat and serve it, but if you're gonna serve it like this room temperature, we can now sprinkle on this lovely fresh basil like so. That's gonna give a lot of flavor, here we go, and last but not the least we have our crumbled bacon. So, we cook this. We got them nice and crispy and that's broken down into this crumbs and this is just gonna give a really lovely texture and consistency and that crunch that you just want in a salad right on top. Fantastic, look at that. My, oh my, is that one salad to share, so there you go. That's it, that's how you make your Seven Layer Salad.
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