Seven-Layer Salad with Dill-Caper Dressing

Total Time:
20 min
Prep:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1/2 cup mayonnaise, preferably reduced-fat
  • 1/2 cup sour cream, preferably reduced fat
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon small rinsed capers
  • Salt and coarsely ground black pepper
  • Hot red pepper sauce
  • 2 romaine hearts, trimmed and torn into bite-sized pieces
  • 1/2 pint cherry or grape tomatoes
  • 2 medium carrots, shredded
  • 2 celery ribs, sliced into 1/8-inch-thick pieces
  • 1 medium sweet red or yellow pepper, seeded and thinly sliced
  • 1 cup fresh corn kernels, blanched in boiling water for 2 minutes, drained, and rinsed
  • 1 seedless cucumber, sliced into 1/8-inch-thick rounds
Directions
  • To make the dressing: Mix the mayonnaise, sour cream, Dijon mustard, dill, and capers in a small bowl. Season, to taste, with salt, pepper, and hot sauce.

  • Layer the vegetables in a large glass bowl in the following order: romaine, tomatoes, carrots, celery, red pepper, and corn. Arrange overlapping slices of the cucumber on top. Spread the dressing over the cucumbers.

  • Cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours. Just before serving, toss well.


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