Easy Seven Layer Salad Recipe
August 31, 2008
What I love about this seven layer salad is how easy it is to prepare the day before. At meal time I just pull it out of the fridge and serve.
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INGREDIENTS:
* 3 cups torn iceberg lettuce
* 1 cup frozen green peas, thawed
* 1/4 cup chopped onions
* 1/4 cup chopped celery
* 1/4 cup chopped green peppers
* 1/4 cup fat-free plain yogurt
* 2 tablespoons reduced-fat mayonnaise
* 2 ounces shredded reduced-fat cheddar cheese
* 2 slices bacon, cooked crisp, drained and crumbled
* 2 hard-boiled eggs, sliced
DIRECTIONS:
Layer the lettuce and the rest of the vegetables in a large bowl. Combine the mayonnaise and yogurt and pour it over the layers. Top with the cheese, bacon and eggs.
Cover your 7 layer salad with plastic wrap and refrigerate for at least 8 hours before serving.
Honey Mustard Dressing Recipe
August 31, 2008
This dressing goes well with virtually any green salad and as a dip with raw veggies, tofu and of course chicken nuggests. Tastes best when chilled before serving.
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INGREDIENTS:
* 1/2 cup honey
* 1 teaspoon sea salt
* 1/4 cup apple cider vinegar
* 3 Tablespoons prepared mustard
* 3 Tablespoons onions, chopped
* 1/2 cup water
* 1 1/2 cups sesame oil (not toasted)
DIRECTIONS:
Place honey, salt, vinegar, mustard, onions, and water in blender and blend. Add sesame oil in slowly while mixing.
Garlic Green Beans Recipe
August 31, 2008
Dress up your green beans with a little garlic and some parmesan cheese for a flavorful side dish.
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INGREDIENTS:
* 2 tablespoons butter
* 3 tablespoons olive oil
* 1 bulb garlic, chopped
* 2 (14 1/2-ounce) cans green beans, drained
* Salt and pepper to taste
* 1/2 cup grated Parmesan cheese
DIRECTIONS:
Melt butter in a large skillet, stir in olive oil and garlic. Sauté over low to medium heat until garlic is slightly browned. Stir in green beans, salt and pepper; cook until beans are heated through. Remove from heat and sprinkle with Parmesan cheese.
