"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

7 layer salad Recipe

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This recipe for 7 layer salad, by , is from A Double Portion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Seals
Added: Thursday, January 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 jicama, julienned
1 of each, green, red, and yellow pepper, chopped
1 large red onion, quartered and sliced
4 stalks of celery, chopped
1 15 oz can of green peas, drained
1 fennel, julienned or chopped
1/2 head of lettuce, sliced
1 cup of grapeseed oil mayonnaise or mayonnaise
salt and pepper to taste

Directions:
Directions:
1. Layer the lettuce on bottom of tart bowl, sprinkle with salt and pepper 2. Next, layer peas, add salt and pepper to taste. 3. Next layer peppers. 4. Next layer red onion. 5. Layer celery, salt and pepper to taste. 6. Layer fennel. 7. Layer jicama, salt and pepper to taste. Spread a cup of vegetable mayonnaise or mayonnaise over top of jicama and refrigerate.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
May mix equal parts of yogurt and mayonnaise. I eat this salad when I am doing a Daniel fast.

 

 

 

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