Seven layer salads

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Seven layer salads


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Old 07-22-2014, 19:10   #1
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Default Seven layer salads

My sis was sorting out her recipe files, found it & made it for us last week, reviving all sorts of pleasant memories! The only 'iffy' ingredient is the one I liked best in my salads - raw green peas. But if I go easy, I think I can handle it.

Many of you may remember your moms or grandmas making this salad . . . I realized this weekend that it's a perfectly good LCHF recipe, and amazingly versatile - meaning swap out ingredients for things you like and tolerate well - things like grated carrots or diced tomatoes (just be sure to drain the tomatoes on paper towels so the salad doesn't get too soupy)

I'm sure somewhere there are designated amounts for these, but I never measured any of the ingredients . . . just start layering in no special order, except that I always added the cheese & bacon after I'd sealed it with the mayonnaise:
  • Chopped lettuce in the bottom of a deep baking dish or broad bowl
  • followed by diced red onion or sliced scallions (including green tops)
  • then a layer of chopped celery and/or cucumber
  • and a layer of peas - fresh from the garden if you got 'em, or poured from a bag of frozen ones, and allowed to thaw on a paper towel before adding to the salad
  • include diced bell pepper if you like, or diced hard-cooked egg - so what if it goes over seven layers!
  • Mayonnaise. This is the one you can't skimp on. Some recipes say mix mayo with sour cream, and I bet that would be good. At any rate, have at least a coupla cupfuls of mayo or the mixture, and spread it evenly over all the veggies - deep enough that nothing pokes through and the edges are sealed to the sides of the dish
  • add a generous layer of grated cheese
  • and add a generous layer of crumbled bacon
Cover this with plastic wrap and refrigerate it overnight, or at least for several hours. It will stay as fresh as a daisy, even after several days. (Pat made hers Wednesday, we ate half of it for supper Wed. night, and then left town for four days. Sunday night when we got back, the salad was as fresh as before - not even any wilted or brown lettuce edges. And I ate the last of it for breakfast yesterday (Monday) morning before we started the last leg of our trip home)



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Old 07-24-2014, 04:57   #2
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Haven't thought of this salad in years ... And am now craving it!

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Old 07-24-2014, 05:45   #3
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Had to go grocery shopping today to get some of the ingredients I had run out of. Making a smaller version tomorrow. I think instead of the peas I will use chopped up steamed broccoli flowerets.

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Old 07-24-2014, 06:37   #4
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I was wondering if edamame might be a reasonable facsimile for the peas . . . I do okay with that in small doses. Whadya think?




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Old 07-24-2014, 19:02   #5
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Why not try it? Peas would probably be kinder to me as edamame seemed to not be my meters favorite. Or maybe I should test them again?




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Old 07-24-2014, 23:19   #6
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Made this for dinner tonight. I revised some of the ingredients for what I had in fridge that needed to be used up.

1 cup spring greens chopped
1 oz red onion chopped
2 oz avocado chopped
2 oz celery sliced very thin
1 oz radish sliced very thin
1 hard boiled egg
2.4 oz cucumber thin slice
4 large black olives thin slice

dressing:
3 Tb mayo
3 Tb sour cream
a couple squirts of lemon juice
spread over salad,

topping:
1.5 oz grated ex-sharp cheddar
crispy bacon

It ends up 11 net carbs, 74 g fat, 26 g protein. Just got it in the fridge, it will get about 3-4 hrs to sit. It feels pretty heavy, not sure I am going to be able to eat it in one sitting. I may have dinner for tomorrow night too!


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Old 07-27-2014, 23:01   #7
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Yum! Craving this now!

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