7 layer Salad
- Layer 1 (bottom layer) - chopped greens, which are varied each week. One week, use collard greens and parsley and mustard greens, and the next I might use Swiss chard, kale and dandelion greens. (I used a mix of collard and mustard greens, cilantro and watercress)
- Layer 2 - chopped (1/4 to 1/2 inch cubes) green vegetables, including any of the following: Brussels sprouts, zucchini and other summer squash, jicama, red or green peppers, fresh hot peppers, chayote squash, green beans, fresh peas, cucumber, celery, anise root, etc. (I used orange bell pepper, green bell pepper, zucchini, summer squash, and cucumber)
- Layer 3 - chopped broccoli and shredded carrots
- Layer 4 - dry, uncooked pasta. This will absorb some of the moisture from the mix and soften nicely. (I used a wacky mixutre, various colors and shapes)
- Layer 5 - cooked beans. Try one of the 13 or 17 bean soup mixes, which you can soak overnight, rinse, and then bring to a boil and cook for about 25 minutes, then drain.
- Layer 6 - a mixture of chopped apples, oranges and whole grapes (I used apples, pears, and tangerine with a few cut grapes)
- Layer 7 - frozen mixed vegetables. (Zazu is fond of peas, corn and lima beans)
Here is the link to where I found it. Has anyone else used something similar to this?
http://djfeathers.com/About/Recipes/7layer.htm