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Throwing it Way Back to the 7 Layer Salad

March 26, 2016 by Marla-Deen Brooks Leave a Comment

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Growing up in the South, one thing that was a staple on the table for most Easters, family reunions or other celebrations was the good old fashioned 7 Layer Salad.  It just so happened to be my father’s favorite salad.  This year, my own table was missing a side salad, so what better thing to do than bring back this easy, decadent and definitely 1970’s salad.  So, with my father in mind, I pulled out my mother’s old recipe, but made a few changes to please my own crowd.

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MY OWN 7 LAYER SALAD

Ingredients:
2 cups chopped romaine
2 cups baby spinach
Salt And Pepper, to taste
2 medium  tomatoes, seeded and chopped
1 bunch Green Onions, sliced
8 ounces, shredded cheddar cheese
1 small can sliced Water Chestnuts, drained
1/2 cup light mayonnaise
1/2 cup light sour cream
Dash dried oregano, basil and parsley to taste
16 ounces bacon, cooked crisp and crumbled
INSTRUCTIONS
In a clear glass bowl, layer romaine, spinach, green onions, tomatoes, cheese and water chestnuts.


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Combine mayo and sour cream in a small bowl and, if desired, stir in herbs to taste.  Spread dressing over the top of the layers covering completely.  Sprinkle crumbled bacon over the top.
Cover tightly and refrigerate for up to 8 hours. Toss just before serving.

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My Own 7 Layer Salad
Author: Marla-Deen Brooks
Recipe type: Salad
Prep time:  20 mins
Total time:  20 mins
Serves: 6-8
 
My take of an old fashioned favorite salad!
Ingredients
  • 2 cups chopped romaine
  • 2 cups baby spinach
  • Salt And Pepper, to taste
  • 2 medium tomatoes, seeded and chopped
  • 1 bunch Green Onions, sliced
  • 8 ounces, shredded cheddar cheese
  • 1 small can sliced Water Chestnuts, drained
  • ½ cup light mayonnaise
  • ½ cup light sour cream
  • Dash dried oregano, basil and parsley to taste
  • 16 ounces bacon, cooked crisp and crumbled
Instructions
  1. Combine mayo and sour cream in a small bowl and, if desired, stir in herbs to taste. Spread dressing over the top of the layers covering completely. Sprinkle crumbled bacon over the top.
  2. Cover tightly and refrigerate for up to 8 hours. Toss just before serving.
3.5.3208

In making this my own and more to my boys’ liking I took out the frozen green peas, substituted the called for iceberg lettuce and added the water chestnuts for crunch.

The sour cream and mayo combination could be changed to greek yogurt for a healthier alternative.

I say substitute away, change the cheese, change the toppings, add or take away what makes you happy.  Just don’t give up on this super easy, great for a crowd, make ahead salad only because you think it’s too 1970’s!

Tomorrow, as part of our Easter lunch, I’ll take a big bite in honor of  my dad!

What is one of your old favorites?  Have you made any changes?  How do you prepare your own 7 Layer Salad?

ENJOY YOUR DAY AND YOUR WEEKEND!

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Filed Under: General, Healthy Kitchen

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