Seven-Layer Salad

Kitchen Tested
  • Yield 8 servings

Feta cheese lends creaminess and flavor to this make-ahead salad.


1/2 cup nonfat sour cream
1/2 cup buttermilk
1/2 cup crumbled feta cheese (about 2 ounces)
1 teaspoon sugar
1/4 teaspoon dried dillweed
1/2 teaspoon dried basil leaves
1/8 teaspoon ground white pepper
1 (9-ounce) package spinach tortellini
6 cups torn fresh spinach leaves or romaine lettuce
1/2 pound fresh mushrooms, sliced
2 Roma (plum) tomatoes, chopped
4 green onions, chopped
2 1/2 ounces sliced Canadian bacon, pan-cooked and cut into pieces


  1. To prepare the dressing: In a food processor, blend the sour cream, buttermilk, feta cheese, sugar, dillweed, basil and pepper until smooth to make the dressing. Chill.
  2. To prepare the salad: Cook the tortellini according to package directions, omitting any oil and salt. Drain and rinse in cold water.
  3. In a 3-quart oblong dish, layer the spinach leaves, tortellini, mushrooms, tomatoes and green onions. Pour the dressing over the salad and sprinkle with the bacon. Cover and chill at least 2 hours to blend the flavors, or until serving time.



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