Seven Layer Salad

I had never had seven layer salad before, but after seeing it on Amber and Carrie’s blogs, I thought it would be the perfect thing to bring to a cook-out today. I love how versatile this salad is, I used the vegetables that I liked and layered it in a trifle dish. Everyone at the cook-out loved this and commented on how nice it looked.

I am writing this the way I made it, to see the original version click here.

Seven Layer Salad

• Salad:
• 1 bunch of romaine (chopped into bite size pieces)
• 3/4 cup carrots, cut into bite size pieces
• 3/4 cup broccoli, cut into bite size pieces
• 3/4 cup cherry or grape tomatoes, halved
• 1 cucumber peeled and sliced
• 1 cup of your favorite shredded cheese
• 1/3 cup of bacon, cooked and crumbled

• Dressing:
• 1 1/2 cups miracle whip or mayo (I used light mayo)
• 1 tsp white vinegar
• 1/4 cup milk
• 1/4 cup sugar
• 3/4 tsp garlic powder
• dash onion powder
• dash pepper
  

Combine all dressing ingredients and set aside.

In a large triffle dish layer the ingredients: lettuce, carrots, about 1/3- 1/2 of the dressing (leaving about 1/2 inch border between the dressing and the glass), broccoli, tomatoes,  another 1/3- 1/2 of the dressing, cucumbers, shredded cheese, and bacon. Depending on the size of your dish, you may not use all of the dressing. I had about 1/4 cup of dressing left-over and the perfect amount on the salad.

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Tagged as: salad