Seven-Layer Salad With Dill-Caper Dressing

Recipe Ingredients

		Dressing
1/2 cup	118ml	Mayonnaise
		= (preferably reduced-fat)
1/2 cup	118ml	Sour cream
		= (preferably reduced fat)
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Chopped fresh dill
1 tablespoon	15ml	Small rinsed capers
		Salt - to taste
		Coarsely-ground black pepper - to taste
		Hot red pepper sauce - to taste
		Salad
2		Romaine hearts - trimmed, and
		Torn into bite-sized pieces
1/2		Cherry or grape tomatoes
2		Carrots - shredded (medium)
2		Celery ribs - cut 1/8"-thk pieces
1		Sweet red or yellow pepper - seeded, sliced thin (medium)
1 cup	237ml	Fresh corn kernels - blanched in boiling
		Water for 2 minutes, drained, and rinsed
1		Seedless cucumber - cut 1/8"-thk rounds

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C29) - from the TV FOOD NETWORK

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