Updating the traditional 7-layer salad

It's the quintessential potluck food: seven-layer salad. With its layers of iceberg lettuce, peas, tomatoes, onions, cheddar cheese, bacon, and mayonnaise, it's colorful, crunchy, and creamy all in one bite.

Food legend has it that it was born out of the South and was originally called "seven-layer pea salad."

Although many recipes include hard-cooked eggs and cucumbers (which actually makes a seven-layer salad nine layers), this dish has pretty much remained the same for decades. Until now.

We've decided it's about time this salad got a makeover.

Whether it's different greens, new types of vegetables, or a sweet addition, layered salads just got a lot more fun.

nolead begins

Makes 8 servings

1 package (16 ounces)

frozen cheese tortellini 2 cups broccoli florets

2 cups cherry tomatoes

2 celery ribs, finely             chopped

1 can (21/4 ounces) sliced       black olives, drained

1 cup shredded cheddar          cheese

Parmesan dressing:

3/4 cup mayonnaise

3 tablespoons grated             Parmesan cheese

2 tablespoons lemon juice 2 tablespoons heavy

whipping cream

1 teaspoon dried thyme

1. Cook tortellini according to package directions; drain and rinse in cold water.

2. In 21/2-quart glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives, and cheddar cheese.

3. Prepare dressing, whisking together all ingredients. Spoon over salad. Cover and refrigerate until serving time.

- From James Schend, Taste of Home

Makes 6 servings

5 tablespoons olive oil

11/2 tablespoons red wine vinegar

8 cups seedless watermelon, diced into 11/4-inch chunks

3 tablespoons chopped assorted fresh herbs (such as dill, basil and mint), divided

1/2 teaspoon coarse kosher salt, divided, or to taste

About 3 pounds ripe tomatoes (preferably heirloom), cored and cut into 11/4-inch chunks (6 cups)

5 ounces feta cheese, crumbled

1 cup sprouts (such as sunflower or alfalfa)

5 cups arugula

1/2 cup sunflower seeds, lightly toasted

1. In a 1-cup glass measure, whisk together oil and vinegar. In a large bowl, toss the watermelon with half the oil-vinegar mixture, 11/2 tablespoons assorted herbs, and 1/4 teaspoon salt. In another bowl, toss the tomatoes with remaining olive oil-vinegar mixture, 11/2 tablespoons herbs, and 1/4 teaspoon salt.

2. In a clear glass bowl, layer watermelon, tomatoes, feta cheese, sprouts, arugula, and sunflower seeds.

- From Rebecca Guralnick

Makes 6 servings

1 package (10 ounces) spring lettuce mix

1 can (15 ounces) garbanzo beans, drained and rinsed

2 medium red bell peppers, diced

1 cup halved cherry tomatoes

1 cup shredded mozzarella cheese

6 slices turkey bacon, cooked and crumbled

Avocado dressing:

1 avocado

1 cup plain Greek yogurt

2 tablespoons lemon juice

1/2 teaspoon garlic, minced

1/4 teaspoon salt

2 teaspoons honey

1. In a large glass bowl or trifle dish, layer spring mix, beans, peppers, and tomatoes. Refrigerate several hours.

2. Before serving, layer with cheese and bacon.

3. Blend all dressing ingredients in a blender until smooth and add to top of salad.

- From dashingdish.com

nolead begins

Makes 8 servings

3 cups diced watermelon

2 cups green grapes, halved

11/2 cups cherries, pitted and halved

2 peaches, diced

2 cups blueberries

2 cups diced honeydew melon

2 cups diced strawberries

7 teaspoons sugar, divided

Place the watermelon on the bottom of a large clear bowl or trifle dish; sprinkle with 1 teaspoon sugar. Layer grapes on top and sprinkle with 1 teaspoon sugar. Repeat this process of sprinkling the sugar as you layer the cherries, peaches, blueberries, honeydew melon, and strawberries. Refrigerate several hours before serving.

- From blogger Inger Wilkerson at artofnaturalliving.com

nolead begins

Fills 6 individual serving mason jars

1 cup uncooked wheat berries, rinsed

Pinch of salt

1 cup uncooked quinoa, rinsed

11/2 cups diced green bell pepper

11/2 cups diced red bell pepper

11/2 cups shredded carrots

1 package (12 ounces) edamame

Orange-ginger dressing:

2/3 cup freshly squeezed orange juice

1/3 cup apple juice

1 tablespoon apple cider vinegar

1 tablespoon minced ginger

1 tablespoon lime juice

1/4 teaspoon kosher salt

1. In a medium pot, combine rinsed wheat berries, 31/2 cups water, and a pinch of salt. Bring to a rolling boil, reduce heat, cover, and simmer about 1 hour, or until tender.

2. In another medium pot, add quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer until fluffy, about 20 minutes.

3. When the grains have cooked, grab your mason jars, and add into each: 1/2 cup wheat berries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, and 1/2 cup edamame. Push the ingredients down in the jar after you add the quinoa and edamame. Repeat with the remaining jars.

4. Prepare dressing, whisking together all the ingredients, and pour over top of the salads.

Note: You will have wheat berries and quinoa left over.

- Adapted from the blog Oh She Glows

nolead begins

Makes 8 servings

4 cups chopped lettuce

1 cup chopped tomato

1/2 cup chopped green

onion

1 can (151/2 ounces) black    beans, rinsed, drained

1 cup shredded cheddar          cheese

1 cup salsa

1 cup crushed tortilla             chips

Layer lettuce, tomato, green onion, beans, cheese, and salsa in large bowl or trifle dish. Refrigerate until ready to serve. Before serving, top with crushed tortilla chips.

Makes 4 servings

3/4 pound spinach

1 medium-sized cucumber, thinly sliced

1/2 cup thinly sliced radishes

1/4 cup thinly sliced green onions

1/2 cup ranch dressing

5 slices bacon, cooked until crisp and crumbled

1/2 cup peanuts

1. Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-size pieces; arrange evenly in large bowl. Evenly layer on cucumber slices, radishes, and green onions. Spread dressing over top.

2. Cover and chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.

- From Cooks.com