Saturday, April 23, 2011

Gloria's Spicy Seven-Layer Salad

Here's my zesty take on a classic layered salad. There are no measured ingredients because the amounts will vary depending on how big of a bowl you're using (which should be based on how many people you'll be feeding). In fact, you don't need to limit yourself to seven layers--feel free to repeat layers as desired, or substitute a different ingredient (e.g., celery, sliced water chestnuts, etc.) if there's one here that you don't like. My version is somewhat lower in fat than the original version because I don't use hard-boiled eggs (I'm not a big fan of hard-boiled eggs), and because I prefer to use Greek yogurt (preferably nonfat) instead of the traditional mayonnaise dressing or sour cream. You definitely want to make this salad in a clear glass bowl, since the whole point of layering is to create a pretty appearance.

Chopped or shredded romaine lettuce
Grape tomatoes, halved
Salt & Pepper to taste
Cucumber, peeled, de-seeded & chopped
Radishes, sliced
Mixture of chopped green bell pepper plus 1 or 2 chopped jalapenos
7 or 8 slices of bacon, cooked and chopped (you may need more if making a large salad)
Mixture of shredded cheddar plus pepperjack cheeses
Plain Greek yogurt (regular or nonfat)

Place the romaine lettuce in the bottom of large glass bowl. Layer the sliced grape tomatoes, beginning from the sides of the bowl towards the center so that the layer is visible. Lightly sprinkle with salt & pepper, then layer the cucumbers on top, beginning from the sides of the bowl towards the center. Continue layering in the same fashion with the next 4 ingredients. Use a large spoon to dollop the plain Greek yogurt on top of the final layer, spreading with a spatula to completely cover the final layer all the way to the side of the bowl to seal the salad. Cover the bowl with a large plate or plastic wrap and refrigerate until ready to serve - you can make this salad a day in advance if necessary.

Zestfully yours,
Carolina Sauce Company

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