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Spicy seven-layer salad recipe

Spicy seven-layer salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Curry salad

This seven-layer salad takes some inspiration from the salads they sell at Boots or M&S (pasta shells and julienned carrots) and some inspiration from my gran (curry powder and brown sugar). This makes a really refreshing, flavourful salad that I simply love and that my friends request at barbecues!

51 people made this

IngredientsServes: 8

  • 250g (9 oz) small seashell pasta
  • 4 carrots, peeled and julienned
  • 1/2 head leaf lettuce - rinsed, dried and chopped
  • 1 medium cucumber - peeled, seeded and diced
  • 125g (4¼ oz) frozen garden peas
  • 75g (3 oz) frozen sweetcorn
  • 475ml (16 fl oz) mayonnaise
  • 2 tablespoons dark brown soft sugar
  • 1 tablespoon curry powder
  • 1 clove garlic, minced
  • 125g (4¼ oz) grated Cheddar cheese

MethodPrep:25min ›Ready in:25min

  1. Cook pasta according to packet instructions. Drain and rinse under cold water to cool.
  2. Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and sweetcorn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread it out over the top.
  3. In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder and garlic. Spread this carefully over the pasta. Top with grated Cheddar cheese. Cover and put in the refrigerator for at least 1 hour before serving.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (34)

My family loved it, this is the best salad ever!-06 Jul 2015

Sounds good but I count only 6 layers....-12 Jan 2015

I made this salad and was so easy to make and everyone loved it especially my Ukrainian family! Recomended!-27 Apr 2013


Seven Layer Salad

This tasty Seven Layer Salad is a real crowd pleaser with sun ripened tomatoes, sweet peas, hard boiled eggs, crisp bacon and sharp cheddar. Make the six-ingredient salad dressing in just a couple of minutes and seal all those wonderful flavors together. This scrumptious layered salad is always a welcome dish.

Ingredients

  • FOR THE DRESSING:
  • 1-¼ cup Mayonnaise
  • ½ cups Sour Cream
  • 1-½ teaspoon Cider Vinegar
  • 1 Tablespoon Honey
  • ½ teaspoons Salt
  • ¼ teaspoons Fresh Ground Black Pepper
  • FOR THE SALAD:
  • 1 head Iceberg Lettuce, Chopped
  • 2 cups Diced Tomatoes
  • 1-½ cup Frozen Peas, Thawed
  • ⅓ cups Thin Sliced Red Onions
  • 6 Hard Boiled Eggs, Peeled And Sliced
  • 2 cups Shredded Sharp Cheddar
  • 6 slices Crisp, Cooked Bacon
  • 2 Green Onions, Thinly Sliced

Preparation

Whisk mayonnaise, sour cream, cider vinegar, honey, salt and pepper.

In a large clear bowl or trifle dish, layer the iceberg lettuce (reserving about 2 cups), tomatoes, peas and onions. Position the sliced eggs on their sides. Use any extra eggs and the reserved lettuce to keep them in place. Spread the dressing over the top and smooth to seal. Cover with plastic wrap and refrigerate 4 hours to overnight.


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Vegan 7-Layer Salad

Raise your hand if you A) are from the Midwest, B) have ever been to a church or community potluck, or C) have eaten at your grandmother’s table.

If you answered yes on any one of these, you’ve likely experienced a 7-layer salad. Say hello to its vegan cousin.

This recipe was actually a reader request, and seeing as I just mastered Vegan Mayonnaise and Coconut Bacon (and Eggplant Bacon), I figured it was perfect timing.

If you’ve never had a 7-layer salad (or layered salad, as some know it), it’s a layering of lettuce, vegetables, cheese, and bacon. The dressing is typically a mixture of mayonnaise (and often sour cream), and sugar. Healthy, right? )

My version mimics the traditional version, only it subs carrots for cheese, coconut bacon for bacon, and naturally sweetened vegan mayo dressing for mayonnaise and sugar.

Did I mention that this is a 30-minute, 10-ingredient recipe? Because it totally is.

I hope you all LOVE this modern take on a classic. It’s:

Crunchy
Fresh
Flavorful
Salty-sweet
Quick + easy
& Seriously delicious

This would make the ultimate side dish to bring along to parties or group dinners. It would pair especially well with entrées like my 1-Pot Red Lentil Chili, Chickpea Sunflower Sandwich, or Curried Potato and Lentil Soup.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!


My Tips

Being organized helps making your salad go quicker and smoother.

  • Gather all veggies at once.
  • Be sure to add your favorite’s or take out what you or someone else don’t like.
  • Cut them all up first before layering.
  • Boil the eggs while you cut veggies up to save time.
  • Get your mayonnaise and sour cream topping ready.
  • Then layer your salad add the topping
  • Put a lid or saran wrap on top
  • Chill in the refrigerator overnight or at least for a few hours or so it can be chilled before serving to your friends or family.
  • Then enjoy the superb taste!

Seven Layer Salad with Blue Plate Light Greek

This is a sponsored post written by me on behalf of Blue Plate® Mayonnaise.

I’ve found the secret to getting my kids to love salad. It’s making this Seven Layer Salad with Blue Plate® Light Mayonnaise with Greek Yogurt. They just eat it up! It’s so easy to put together and just perfect for potlucks and barbecues.

Have you heard of Blue Plate Light Greek? It’s the new mayonnaise made with Greek Yogurt. It’s the only mayonnaise with 1 gram of protein, and it has half the fat and half the calories of regular mayo!

Blue Plate Light Greek is perfect to use as you would regular mayonnaise, or you can try some delicious recipes from award-winning Chef Alon Shaya especially for this mayonnaise like Shrimp Tzatziki, Spicy Chicken Salad Sandwich, or Charred Broccoli Salad.

Blue Plate Light Greek has that creamy and tangy taste of Greek yogurt, and I just LOVE that!

Super simple recipes like this are always my favorites. I have found you can use a variety of shredded cheese in this salad from cheddar to monterey jack. Plus, you can serve it immediately or you can chill it up to 8 hours before serving. My teenager usually dives right in when I make it fresh.


Seven Layer Dip

A twist on the classic seven layer dip, with towering toppings, and chips built in! This 7 layer dip tostada stack is not only a site to behold, it’s an irresistible party favorite making a stylish come-back.

Growing up in the eighties, I can’t remember a single gathering we attended that didn’t have a Mexican-inspired seven layer dip somewhere in the mix.

It seemed every mamma in our neighborhood, had their own variation of 7 layer dip. Some added a layer of cream cheese. Some added spicy shredded chicken. Others used black beans instead of refried beans.

As a kid, I always loved dipping my chip deep into the layers, scraping the bottom of the dish with hopes of scooping up a little of everything.

Sadly, in the nineties the seven layer dip disappeared from parties across America, leaving a gaping hole in the hearts of snack-lovers from coast to coast.

Some might think of this as “progress”… believing the 7 layer dip was over-done and going out of style.

Yet I believe any dish as vibrant, versatile, and enticing as the classic seven layer dip should have a permanent place in American culture.

Let’s bring it back, shall we?

Today I’m hoping to spur on a fresh love of this retro party dip. Stirring up nostalgic cravings in those my age and older, and maybe introducing this as a new concept in our younger readers.

Traditionally, Seven Layer Dip is assembled and served in a casserole dish, with tortillas chips on the side. However, I thought is would be fun to bring it back with a fresh twist, by stacking each layer with the chips built in.

I used Old El Paso Tostada Shells as the chip base for each layer, then plied them high, alternating colors and textures.

My secret ingredient is a sauce made of Old El Paso Taco Seasoning and sour cream… You will not believe how addictive this little two-ingredient wonder is!

These fun and festive tostada stacks make great centerpieces on your party table.

When you’re ready to serve, drive a chef’s knife down through the middle to break up the chips.


7 Layer Salad

Seven Layer Salad is a good old-fashioned salad that has been around for years. It's perfect for cookouts, potlucks, church socials, reunions, funerals, and of course, the holidays!! A salad made with 7 layers, typically with lettuce, sometimes tomatoes, chopped and sliced boiled eggs, peas, celery, bacon and cheese, or really whatever your favorite tossed salad ingredients are. Then the salad is topped off with a thick layer of a mayonnaise based dressing, often Ranch dressing, and tossed just before serving. Seven Layer Salad was a very popular salad back in the 70s and 80s, and though it kind of went the wayside for awhile, it seems to be making a resurgence. Since I am determined to bring back some of those old classics, I, for one, am thrilled.

For my layers I like to use shredded romaine lettuce, Roma tomatoes, boiled eggs, frozen green peas that are lightly steamed, celery, bacon and cheddar cheese. I finish it with a slightly sweetened, but tangy, mayonnaise dressing on top. Layer the ingredients from the outside rim of the bowl and then in toward the middle, so that you get a little peek of everything from the outside of the bowl. The dome of a covered cake plate, turned over and placed into a smaller, wide bowl, makes a great container for the party size salad - just make sure it is seated well and won't shift around.

Truth is, what you layer it with, and how many layers is really up to you, so change it up and go with as many layers as you like. Make it your own! Tomatoes aren't included in most versions but I like to use them myself. If you want to include tomato, all you need to do is seed and clean them well, and make sure that they are very dry. I clean, dry and then chop them first, followed by a gentle squeeze in layers of paper towels to extract most of the juice. Then use those on the very next layer after the first layer of lettuce. That way any juices that do release from the tomatoes, will filter through the lettuce and down into the bottom of the bowl. I like to use romaine lettuce because that is typically what we have in the house, but iceberg is traditional. You can substitute other lettuces, and even spinach if you prefer.

I personally think that this salad deserves a clear bowl so that you can show off all of the layers, but of course you can certainly prepare it in a large baking pan for convenience sake if you're toting it to an event. Sliced eggs on the side of the bowl are pretty though, so I do that and then add chopped egg in the center. If you prefer to cut down on the eggs, simply layer in the chopped egg or do only the sliced egg. Peas are a usual and nice addition, and I like to lightly steam them. Let them cool before adding them to the salad. You can also use well drained, canned peas and I highly recommend Le Sueur here. In my salad, celery goes next and then the remaining shredded lettuce.

A sprinkling of bacon comes next and then a layer of shredded cheese. Cheddar is typical, but use your favorite. The amounts given on all ingredients in the recipes are strictly estimates, because honestly it is pretty dependent on the size of bowl you are using. If it's a very large bowl, you will have to adjust up many of the ingredients.

The dressing, which can be this simple mayo mix, a homemade or bottled ranch, or whatever dressing you prefer, should be spread on the top all the way to edges. An offset spatula is a good tool for this, and is what I use. You can also use sour cream instead of mayonnaise, or even Miracle Whip, which is actually a salad dressing. If you do use Miracle Whip, reduce or even eliminate the sugar because it is higher in sugar and a fairly sweet dressing already, so you'll want to taste before adding in any additional sugar. Some people also like to thin out the dressing so that rather than acting to seal the salad, it sort of seeps down through the salad. I think that mostly depends on how far in advance that you make it - too far in advance and you might end up with a soggy salad. I think I'll stick with sealing the salad!

Just before serving the salad, garnish the top with just a bit of sliced green onion, and bring it to the table so it can be admired. Then you can either let everybody scoop out their own serving digging through the layers, or else toss it at the table first before passing.

I've downsized this recipe for the two of us - though in reality even the smaller salad should feed at least four, and possibly even more. I've also included that version at the bottom, just in case you would like to mix one of these wonderful salads up for a slightly smaller "party" of just a few for an everyday salad.

Another wonderful old classic, go catch Watergate Salad right here if you happened to have missed it.

Recipe: Old Fashioned Seven Layer Salad

  • 1-1/2 to 2 cups of real mayonnaise
  • 1 packet of dry ranch dressing mix
  • 2 tablespoons of sugar
  • 4 tablespoons of half and half or milk
  • 1 large head of iceberg lettuce , shredded
  • 8 Roma tomatoes , cleaned, seeded and dried well, chopped
  • Kosher salt and freshly cracked black pepper
  • 7- 8 boiled eggs , reserve a couple for slicing
  • 1 to 1-1/2 cups of frozen green peas , lightly steamed
  • 1/2 to 1 cup of chopped celery
  • 8 slices of cooked bacon , chopped
  • 1 to 1-1/2 cups of cheddar cheese , shredded
  • Sliced green onion or chopped fresh herbs , to garnish

Mix the mayo, ranch dressing mix, sugar and half and half together set aside.

In a small, clear glass bowl, add half of the shredded lettuce. Lightly squeeze the chopped tomato in layers of paper towels. Sprinkle the tomatoes on top of the lettuce layer, sprinkling all around the outside edges first and working toward the middle. Sprinkle lightly with salt and pepper. Slice enough of the boiled eggs to line completely around the outside of the dish first, then chop the remaining eggs and sprinkle all around the inside on top of the tomatoes. Add the peas, again starting from the outside edges and toward the middle. Repeat with the chopped celery. Sprinkle lightly with more salt and pepper. Add the remaining shredded lettuce, top with the chopped bacon and the shredded cheese. Drop the dressing over the top in dollops and spread evenly across the top all the way to the edges, sealing the salad. Refrigerate for up to 24 hours.

Before serving add sliced green onion, bring to the table and either use salad tongs to extract servings, or toss entire salad before serving, if desired.

Cook's Notes: Ingredient amounts are estimates and depend on the size container you are using. Iceberg lettuce is traditional in this dish, but feel free to mix it up a bit. Use romaine, butter, spinach, or other salad greens, alone or in combination with the iceberg. One packet of dry ranch dressing mix is equal to about 3 tablespoons. Feel free to substitute a commercial dressing for this salad also.

Other layers to consider: Chopped red, yellow or green bell pepper, sliced, grated or shredded carrots, chopped broccoli, chopped cauliflower, chopped or sliced sweet yellow or red onion, sliced radishes, water chestnuts, sliced jalapeno, sliced mushrooms, cucumber, seeded and chopped - to name a few. Substitute or add in a layer of bow tie pasta, or your favorite pasta, tossing it in a few tablespoons of the dressing. Make it your own!

  • 1/2 cup of mayonnaise
  • 1 tablespoon of dry ranch dressing mix
  • 1 tablespoon of sugar
  • 1 tablespoon of half and half or milk
  • 2 cups of shredded lettuce, divided
  • 4 Roma tomatoes, cleaned, seeded and dried well, chopped
  • Salt and pepper
  • 4-5 boiled eggs, reserve a couple for slicing
  • 1/2 cup of frozen green peas, lightly steamed
  • 1/4 cup of chopped celery
  • 3-4 slices of cooked bacon, chopped
  • 1/4 cup of cheddar cheese, shredded
  • Sliced green onion or chopped fresh herbs, to garnish

Mix the mayo, ranch dressing mix, sugar and half and half together set aside.

In a small, clear glass bowl, add half of the shredded lettuce. Lightly squeeze the chopped tomato in layers of paper towels. Sprinkle the tomatoes on top of the lettuce layer, sprinkling all around the outside edges first and working toward the middle. Sprinkle lightly with salt and pepper. Slice enough of the boiled eggs to line completely around the outside of the dish first, then chop the remaining eggs and sprinkle all around the inside on top of the tomatoes. Add the peas, again starting from the outside edges and toward the middle. Repeat with the chopped celery. Sprinkle lightly with more salt and pepper. Add the remaining shredded lettuce, top with the chopped bacon and the shredded cheese. Drop the dressing over the top in dollops and spread evenly across the top all the way to the edges, sealing the salad. Refrigerate for up to 24 hours.

Before serving add sliced green onion, bring to the table and either use salad tongs to extract servings, or toss entire salad before serving, if desired.

Other layers to consider: Chopped red, yellow or green bell pepper, sliced, grated or shredded carrots, chopped broccoli, chopped cauliflower, chopped or sliced sweet yellow or red onion, sliced radishes, water chestnuts, sliced jalapeno, sliced mushrooms, cucumber, seeded and chopped - to name a few.

Check These Recipes Out Too Y'all!

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Layered taco salad I decided to create another layered cake pan salad! Since my other layered salad in a cake pan has been shared and pinned thousands of times, it was time to share something similar, yet new. How about a layered taco salad in a cake pan? Everyone loves taco salad! The idea behind this salad shares the same basic concept as my classic layered salad, but this time I added a Mexican twist. I developed a thick, ranch sour cream mayonnaise so it would hold up the same way as other layered salads, and not get soggy. Make sure you drain the beans, corn, and olives very well so they don’t add unwanted moisture to your salad. Serving a layered salad in a cake pan, as opposed to a trifle pan, makes it portable, easy to serve, and unique. Everyone will want a copy of this recipe, so be prepared to share it! Just layer, chill, and cut into cake-like pieces! Voila! Note: I always use the lowest sodium products I can find when I’m creating a recipe. This way I can add salt to taste just before serving. This goes for the ranch mayonnaise dressing recipe at the end of this post. If you used low sodium ingredients throughout the rest of the recipe, the ranch mayo should be fine. If you’re concerned about salt content, make the homemade version of the powdered ranch mix. It’s much lower in salt than Hidden Valley. serves 8 to 12 1 lb. extra lean ground beef 1 small can green chilies, undrained 1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt) 1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder) 1 cup ranch sour cream mayonnaise, divided (recipe below) 1 (15 oz.) can of your favorite beans, rinsed and drained very well 1/2 can (about 7 oz.) sweet corn, drained very well 1/2 cup chopped purple or green onion + more for top 8 oz. of your favorite tomato salsa 8 oz. shredded sharp cheddar cheese 1 (3.8 oz.) can sliced black olives, drained very well 1/2 lb. bacon, fried until crispy, cooled completely, and crumbled 2 jalapeno peppers, sliced 1 Roma tomato, seeds removed, chopped ripe avocado chunks, (optional) tortilla chips for topping Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9吉 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too! for the ranch sour cream mayonnaise: 1/4 cup full fat sour cream 3 to 6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley) add gradually, according to individual taste How do you make 7 layer dip macaroni salad?

When I sat down to create this Seven Layer Dip Macaroni Salad I wrote down all of the ingredients in a traditional seven layer dip. You’ve got your refried beans, your guacamole, your sour cream/mayo/taco seasoning mixture, tomatoes, olives, green onions and cheese. Looking at the list, I knew that I was going to have to make a few modifications if I was going to turn this into a pasta salad.

First, I knew that the “dressing” for the salad was definitely going to be the sour cream/mayo/taco seasoning mixture, which in all honesty is my favorite part.

Then I got to thinking that refried beans wouldn’t really work well in a pasta salad so I decided to substitute whole black beans. Instead of guacamole, I decided to use diced avocado. And while you could certainly use shredded cheddar cheese, I wanted some bigger chunks of cheese so I used diced cheese.

This Seven Layer Dip Macaroni Salad came together really quickly. And as much as I wanted to dive right in, I thought that waiting would make it taste even better. So I covered it. Put it in the fridge and waited a couple of hours.

Boy am I glad I did. The flavor babies that this Seven Layer Dip Macaroni Salad made are unbelievable.