We’ve outlined all the ingredients and directions for you to make the perfect 7-Layer Salad with Pine Nut Pesto, Bacon and Roasted Beets with Toasty Almonds. It should take you about 1 hr to make this recipe. The 7-Layer Salad with Pine Nut Pesto, Bacon and Roasted Beets with Toasty Almonds recipe should make enough food for 8-10.
You can add your own personal twist to this 7-Layer Salad with Pine Nut Pesto, Bacon and Roasted Beets with Toasty Almonds recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 7-Layer Salad with Pine Nut Pesto, Bacon and Roasted Beets with Toasty Almonds recipe.
Ingredients for 7-Layer Salad with Pine Nut Pesto, Bacon and Roasted Beets with Toasty Almonds
- 1 cup packed basil leaves, stems removed
- 1/2 cup Fisher® pine nuts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/3 cup extra-virgin olive oil
- 1/2 cup extra-virgin olive oil
- 1 package (8 ounces) sour cream
- 3 tablespoons red wine vinegar
- 7 large hardboiled eggs, peeled and halved
- 1 bag (4.5 ounces) Fisher® Whole Almonds
- 1/2 head iceberg lettuce, shredded
- 1 1/2 cups sliced celery
- 1 package (10.5 ounces) cherry tomatoes, halved
- 1 bag (13 ounces) frozen peas, thawed
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 pound red beets
- 1/2 pound sliced bacon
Directions for 7-Layer Salad with Pine Nut Pesto, Bacon and Roasted Beets with Toasty Almonds
- Preheat the oven to 350°F. Wash the beets and remove the stem and root ends. Wrap each beet in aluminum foil so that the opening is at the top of the beets. Roast for 45 minutes or until a knife inserted into the center enters easily. While the beets are roasting, spread the almonds onto a baking sheet and bake in the same oven for 6 minutes or until the nuts appear toasted. Prepare the hardboiled eggs by placing the eggs into a saucepan that is large enough to hold them in a single layer. Top with cold water until the eggs are submerged and there is 1 inch of water above them. Heat over medium-high heat. When the water comes to a rolling boil, remove the pot from the heat, cover and let sit for 12 minutes. Remove the eggs to a bowl of ice water to cool before peeling. Slice the eggs in half lengthwise and set aside.
- In the blender, blend the basil, pine nuts, salt, sugar and olive oil until combined and slightly chunky. Set aside.
- In a medium bowl, whisk together the olive oil, sour cream and red wine vinegar with 1/2 teaspoon salt.
- The 7 layers: (1) In a large glass (or trifle) dish, combine the iceberg lettuce and celery slices. Gently push this mixture back from the sides to arrange the eggs so that the yolks are facing outward and the eggs “standing up” along the walls of the bowl. Drizzle with a few tablespoons of the dressing over the lettuce and celery mixture. (2) Toss the cherry tomatoes with a pinch of salt and layer on top of the lettuce. (2) Drizzle the tomatoes with all but 2 tablespoons of the pine nut pesto. (3) Top with the peas (4), then the cheese (5), then the beets, and all but 2 tablespoons of the remaining dressing (6). When ready to serve, top with the warm bacon and the almonds (7). Dot the top with remaining pesto and remaining dressing.
Cookware for your recipe
You will find below are cookware items that could be needed for this 7-Layer Salad with Pine Nut Pesto, Bacon and Roasted Beets with Toasty Almonds recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Salad Recipes
- Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
