Hope you get this in time…Here’s a different version of the seven-layer salad from Art Smith (he used to be Oprah’s chef before he became a restauranteur).
Seven-Layer Salad with Dill-Caper Dressing
(courtesy of Back to the Table Cookbook by Art Smith)
Ingredients for Dressing:
½ cup mayonnaise, (reduced fat or regular)
½ cup sour cream, (reduced fat or regular)
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon small rinsed capers
Salt and coarsely ground black pepper
Hot red pepper sauce
Ingredients for Salad:
2 romaine hearts, trimmed and torn into bite-sized pieces
½ 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 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.