Seven Layer Salad

Seven Layer Salad with Creamy Salsa Vinaigrette

 

Ingredients:
- For the Dressing
1/2 cup Greek yogurt or coconut milk
1/2 cup your favorite mild or medium Salsa
2 tablespoons mayonnaise

2 tablespoons chopped fresh cilantro leaves
1 tablespoon olive oil (unrefined, cold-pressed, extra-virgin)
1 tablespoon apple cider vinegar
1 heaping tablespoon chopped green onions
1/2 teaspoon chili powder
1/4 teaspoon salt

- For the Salad
1 to 2 heads romaine lettuce, roughly chopped
1 can black beans, drained and rinsed 

1 medium red onion, sliced or chopped, your choice
1/2 cup green olives, sliced
3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook) OR you could always substitute with fresh mango.
1 avocado, pit removed, peeled and chopped
1 orange bell pepper, chopped
3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
1 tablespoon fresh cilantro, dill, and/or basil, chopped

 

Instructions:

To Make The Dressing

1. Add all ingredients to a blender and puree until smooth. Taste, and add more salt as needed. Set aside (refrigerate if making ahead).

To Assemble The Salad

1. General note: if your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
2. In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.
3. Sprinkle herbs over the cherry tomatoes.
4. If you're not using romaine lettuce to fill the center of the bowl, serve lettuce in a separate bowl tossed lightly with extra virgin olive oil.
5. Serve the creamy salsa vinaigrette dressing on the side.

 

 

Source - SoupAddict

S'mores Cookie Cake

This has been a hit at all of our summer parties and I'm definitely glad I got the recipe from my friend! It is the perfect way to serve s'mores to the masses and it is so simple to make!

Ingredients
1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18oz)
4 1/2 cup mini marshmallows

Directions
1. Heat the oven to 375F. In a large bowl, stir together the cookie mix and graham cracker crumbs. Stir in the melted butter until a soft dough forms. Press into an ungreased 13x9-inch pan.
2. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips on. Allow to melt and spread the chocolate as evenly as possible across the cookie. Top with the marshmallows and broil in the oven for 1-2 minutes or until marshmallows are "toasted".