Seven-Layer Salad with Dill-Caper 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
- 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.
mayonnaise, sour cream, mustard, dill, capers, salt, red pepper, hearts, cherry, carrots, celery, sweet red, corn kernels, cucumber
Taken from www.foodnetwork.com/recipes/seven-layer-salad-with-dill-caper-dressing-recipe.html (may not work)