Seven-layer salad gets an update

  • Article by: ALYSHA WITWICKI , Milwaukee Journal Sentinel
  • Updated: August 27, 2014 - 5:48 PM

Fresh prodcue is beautifully displayed in Inger's 7-Layer Fruit Salad. (Brenton Gospodarek/MCT) ORG XMIT: 1156135

It’s the quintessential potluck food: seven-layer salad. With its layers of iceberg lettuce, peas, tomatoes, onions, Cheddar cheese, bacon and mayonnaise, it’s colorful, crunchy and creamy all in one bite.

Food legend has it that it was born out of the South and originally called “seven-layer pea salad.”

Although many recipes include hard-cooked eggs and cucumbers (which actually makes the seven-layer salad nine layers), this dish has pretty much remained the same for decades. Until now.

We’ve decided it’s about time for a makeover.

Whether it’s different greens, new types of vegetables or a sweet addition, layered salads just got a lot more fun.


Serves 8.

Note: This recipe came courtesy of James Schend, food editor at Taste of Home. The addition of pasta and Parmesan dressing gives an unexpected twist to a traditional seven-layer salad.

• 1 (16 oz.) pkg. frozen cheese tortellini

• 2 c. broccoli florets

• 2 c. cherry tomatoes

• 2 celery ribs, finely chopped

• 1 (2 1/4 oz.) can sliced black olives, drained

• 1 c. shredded Cheddar cheese

• 3/4 c. mayonnaise

• 3 tbsp. grated Parmesan cheese

• 2 tbsp. lemon juice

• 2 tbsp. heavy whipping cream

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