Seven Layer Green Pepper Salad

I'm usually a romaine, red leaf or green leaf lettuce kind of girl. I can't actually say it's because I prefer the taste over iceberg. Instead, I pretty much trick myself into thinking that it tastes better because I know it's healthier. That's the problem with knowing too much; you don't get to have quite the amount of guiltless fun with eating as you would otherwise.

However, there are those times that you just throw the rules out the window and eat what you want. Even if that rebellion just happens to be, well, eating an iceberg lettuce salad. Oh boy! Getting dangerous over here. Yes, I know salads are pretty much healthy no matter how you roll the dice, as long as they're not drenched in salad dressing, but they are more nutritious with the darker greens.

This Seven Layer Green Pepper Salad is just way too yummy to give up the extra crispness and coolness that the iceberg lettuce lends it. You'll be more than satisfied with these flavorful layers of lettuce, green bell peppers, onions, sweet peas, dressing, cheese and bacon. The even better part of this salad? It can be made up to a day ahead of time. In fact, it is better if it can sit in the fridge for at least a few hours so the lettuce absorbs the flavor and aroma of the bell peppers and onions.

So now it's time to get down and dirty, throw your hands up in the air like you just don't care, and make yourself some oh so sinful salad!

Seven Layer Green Pepper Salad

 

Ingredients:

4 cups washed and dried iceberg lettuce (about 1 head)

1 green bell pepper

1/2 yellow or white onion

2 cups frozen peas, thawed

1 cup mayonnaise

1 tablespoon sugar

1 cup shredded sharp cheddar cheese

1/2 cup fresh bacon bits

 

Directions:

1. Wash lettuce and pat well to dry. Put into salad bowl large enough to where you half about 1 1/2 inches leftover at the top after you dump the lettuce in.

 

 

 

2. Remove skin from onion and cut into thin strips, lengthwise. Arrange strips over lettuce. Cut more if needed.

 

 

 

3. Remove seeds from the bell pepper and cut into thin strips, lengthwise. Arrange strips evenly over onion strips.

 

 

 

4. Spread thawed peas evenly over onion strips.

 

 

 

5. In a small bowl mix together mayonnaise and sugar until well incorporated. Spread evenly over peas.

 

 

 

6. Sprinkle cheese over dressing mixture.

 

 

 

7. Arrange bacon bits evenly over cheese. Cover tightly with plastic wrap and let chill in fridge until ready to serve. The longer it sits, the more flavorful it becomes. Make up to a day ahead of time.

 

Serves 6

 



Julienned Carrot Apple Salad with Creamy Poppyseed Dressing

 

It may be winter in most place but here in Arizona, well it's not. Yes, I made plans to take our kids to the splash pad just yesterday. Emry walks around the house half the time shirtless and she doesn't seem to be cold. I guess I just admitted that I'm one of those parents that would rather leave my kids half naked at home to reduce the laundry load. Hey, don't judge.

Anyhow, with the bright and cheery non wintery weather around here, we might as well eat light it's spring and summer. There's so much joy sitting down to a plate full of colors, fresh colors, knowing that not only will it taste good but it is good for you.

This salad lends a flavorful crunch in all directions from sweet, to tart to a light spice from the radishes. You can really add any kind of crisp vegetables you have on hand as well as a variety of garnishes. The following day we made this salad again with celery, raisins and a scoop of chicken salad on top. Again, freshly delicious!

Julienned Carrot Apple Salad with Creamy Poppyseed Dressing

Ingredients:

2 carrots, julienned into 1" strips

1/2 cucumber, julienned into 1" strips

1 tart apple, julienned into 1" strips

5 radishes, julienned into 1" strips

1/2 cup sweet peas, raisins or edamame

1/4 cup chopped green onions plus more for garnish

chopped pecans for garnishing

1 lemon cut into wedges

 

Dressing:2 teaspoon chopped sweet onion
1/3 cup sugar
2 tablespoons white vinegar
1 tablespoon apple cider vinegar
1/2 teaspoon dried mustard
1/2 cup mayonnaise
2 tablespoons lemon juice
1 1/2 teaspoon poppyseeds
Salt and pepper to taste

Directions:

1. Prepare Creamy Poppyseed Dressing by combining all dressing ingredients except for poppyseeds and pureeing in a food processor or blender. Mix in the poppyseeds and stir by hand. Let chill in fridge for at least 30 minutes.

2. Julienne all vegetables and add to a small mixing bowl. Toss vegetables together. Add peas, raisins or edamame. Heck, add them add if you want! Add green onions and toss again.



3. Add 3-4 tablespoons of poppyseed dressing and stir to coat all vegetables.

4. Divide onto plates and garnish with chopped pecans, remaining green onions and lemon slices to squirt on top if desired.

Serves 4