Recipe Seven Layer Salad (With Ingredients)

Paprika gives this salad crunchy, lentil-like flavor and brightness;  dried and roasted pistachios and sugar snap  peas provide subtle lentil-like textures; and vibrant color.

At long last, it is time to enjoy the sun! preparations for the summer party season is well underway: Barbecues and  festivities are close at hand, and that means perfecting your skills in salad making is now! 
There’s no need to fussing over simple picnic; everyone has to have something good to eat, therefore we should create gourmet salad an entree, believe.
To sum it up, this up, this recipe seven layer salad isn’t very close to cheese, olives, and iceberg, lettuce, and  cabbage chopped salad from the past. 
Packed with local fruits and features and accented with the taste of ingredients, this one is really exploding  with texture. As result, it will most likely be the main event.
7 layer salad
Herbs are allowed to be utilized much more freely in these texts since they are liberated from the constraints of  garnish. 
I discovered how interesting, varied,  and abundant herbs like dill, mint, cilantro, and parsley were factors, notably  cilantro and  parsley for this recipe seven layer salad
Baking sheet expansion baking pad expands and circulates the dough rapidly to avoid long retraction, even while preserving its suppleness.
Beyond this well-brilluminated layer,  you’ll find nourishing and earthy variety, which may be sunk below with  just their delicate fresh mint to release an even fresher and more robust earthy essence. 
They are sometimes known as beluga whales because of their  of their resemblance to the common caviar. As you descend farther as you go down, the carrots become thinner, the paper becomes softer, softer, and the diced mango more cubed.

Dig in!

recipe seven layer salad

Salad Ingredients

For the salad

  • 1/2 cup pistachios, toasted and chopped
  • 1/2 cup chopped mint
  • 1/2 cup chopped dill
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 1 cup dried black lentils (aka beluga lentils)
  • 1/2 head of a medium-sized red cabbage, chopped thinly
  • 4 carrots, sliced thinly into rounds or grated
  • 2 cups chopped sugar snap peas
  • 2 mangos, peeled and cubed

For the dressing

  • 3/4 cups labneh
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1/2 Tbsp honey
  • 1 clove garlic
  • 1 tsp kosher salt
  • fresh black pepper to taste
  • 2 Tbsp poppy seeds


  1. For good flavor, bring four cups of water to boil first. 
  2. Next, place the lentils in bowl and cover with water and bring to boil. 
  3. Allow to cook for total of 10 to 12 minutes or until tender. 
  4. Put in the refrigerator to chill for about 30 minutes. 
  5. After it has cooled, turn out the gel and drain.
  6. Meanwhile, have the sauce prepared. 
  7. Put in food processor with tablespoon of labne, one clove of garlic, one tablespoon of honey, salt, and few turns of the pepper to little water. 
  8. until you are happy with the consistency (if you want it thicker, add more labne and mustard or lemon juice, and dash of vinegar), then stir in tsp. of poppy seeds, Set aside.
  9. Next, place your salad ingredients. 
  10. Place layer of sliced mango in the bottom of wide, shallow container. 
  11. Next, add sugar snap peas, shredded carrots, cooked lentils, and pistachios, and sweet vinigarette in the food  processor and mix well.
  12. Allow visitors to self-evenly feed themselves  with salads while eating, being sure to give  them layer of every  part of the greens. 
  13. Now that you’ve mixed the salad, invite everyone to top it with labne seed dressing.



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