Warm 7-Layer Salad {or is it 8-Layers}
Cook time
Total time
Serves: 6
  • 6 slices bacon
  • 8 ounces green beans, cut into 1-inch pieces
  • Salt and pepper
  • 2 medium yellow squash, diced
  • 20 (1 pint) cherry tomatoes, halved
  • 1 14-ounce can white beans, rinsed & drained
  • 1 heart romaine lettuce, chopped
  • 4 ounces sharp yellow cheddar cheese, shredded
  • ½ cup plain fat-free Greek yogurt
  1. Preheat the oven to 350 degrees . In a large skillet, cook the bacon over medium heat until crisp. Transfer to paper towels to drain; pour the bacon drippings into a small, heatproof bowl. While the bacon is cooking, prepare other ingredients.
  2. Add the green beans and ½ cup water to the skillet and simmer over medium-high heat until the water evaporates, 2 to 3 minutes; season with salt and pepper. Transfer to an ovenproof glass bowl (Layer #1).
  3. In the skillet, heat 1-1/2 tsp. of the bacon drippings. Add the squash and cook over medium-high heat until light brown; season with salt and pepper. Spoon the squash over the green beans (Layer #2).
  4. Add 1½ tsp. more of the bacon drippings and the tomatoes to the skillet and cook for 2 minutes; spoon over the squash (Layer #3).
  5. Add another 1-1/2 tsp. of the bacon drippings and the white beans to the skillet and heat through; season with pepper and spoon over the tomato layer (Layer #4). Bake the vegetables until warmed through, 10 minutes.
  6. Top the baked vegetable bowl with layers of the lettuce (Layer #5) and cheddar cheese (Layer #6). Top with the yogurt (Layer #7), then crumble the bacon and sprinkle on top (Layer #8).
Recipe by Lemony Thyme at http://www.lemonythyme.com/warm-7-layer-salad/