Seven Layer Vegetable Salad Recipes

7 LAYER SALAD

Steps:

• Layer all of the above vegetables in order, evenly.
• Cover with plastic wrap securely and refrigerate overnight.

EASY SEVEN LAYER VEGETABLE SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a 9x13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery.
• In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving.

SEVEN LAYER SALAD

Steps:

• /2 of the lettuce
• peas
• onion
• egg
• bacon
• remaining lettuce
• ice with mayonnaise dressing
• top with cheddar cheese
• Wrap really well with plastic wrap; refrigerate for 24 hours
• Unwrap and serve

VEGETARIAN 7-LAYER SALAD

Steps:

• Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.
• Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.
• Top with rice noodles just before serving.

SEVEN LAYER SALAD

Steps:

• Layer first 5 ingredients in a shallow dish.
• Spread mayonnaise over the top as if you were icing a cake. Sprinkle Swiss cheese over the mayonnaise and chill.
• This taste best when chilled overnight.
• Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.

7-LAYER SALAD

Steps:

• In a large trifle dish, layer lettuce, tomatoes and cucumber.
• In a medium bowl, combine peas and green onion and layer on top of cucumber. Layer radishes over pea mixture.
• In a medium bowl, combine sour cream, mayonnaise, lemon juice, salt, and, if using, sugar, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with cheese and bacon.
• Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.