SOUTHERN 7 LAYER SALAD RECIPES

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FIESTA 7 LAYER DIP RECIPE - FOOD NETWORK



Fiesta 7 Layer Dip Recipe - Food Network image

Colorful layers of refried beans, guacamole, sour cream, cheese, spicy tomatoes, olives and onion for a casual party dip

Provided by Food Network

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 14 servings (1/2 cup each)

Number Of Ingredients 9

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 oz each) Rosarita® Traditional Refried Beans
1 container (12 oz each) refrigerated guacamole
1 container (16 oz each) sour cream
1 pkg (1.25 oz each) taco seasoning mix
1 cup shredded Cheddar and Monterey Jack cheese blend
1 can (2.25 oz each) sliced ripe olives, drained
1/4 cup sliced green onions
Tortilla chips, optional

Steps:

  • 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
  • 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
  • 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

ROASTED ARTICHOKE SALAD RECIPE | INA GARTEN | FOOD NETWORK



Roasted Artichoke Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
  • Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

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ROASTED ARTICHOKE SALAD RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 20 minutes
Category side-dish
Cuisine european
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
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