Fustini's Oils and Vinegars
Seven Layer Salad

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Seven Layer Salad

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Seven Layer Salad


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 2 cups Romaine, cut into bite-size pieces
  • 1 cup baby spinach
  • 2 cups tomato, diced
  • 2 cups white cheddar cheese, grated
  • 2 cups cooked peas
  • 1 tablespoon fresh mint, chiffonade
  • 2 tablespoons green scallions, finely chopped
  • 1 cup roasted red pepper, julienne
  • 2 cups bacon, cooked, crumbled
  • 3-4 hard-cooked eggs, sliced
  • 1 medium sweet onion
  • 2 garlic cloves, pulverized
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons Fustini's Champagne vinegar
  • 2 tablespoons honey
  • salt and pepper

Directions

Step 1. 

Place romaine in the bottom of a clear bowl and cover with spinach leaves. Cover spinach with diced tomato then cheddar cheese.  Then layer peas, mint and scallions. Place red peppers next then crumbled bacon. Finally, lay hard-cooked eggs on top.

Grate then wash and dry onion. Combine onion with garlic, mayonnaise, sour cream Fustini’s Invecchiato Wine Vinegar and honey. Season with salt and pepper and spread dressing over all.  Refrigerate well before serving.




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