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Warm 7-Layer Salad {or is it 8-Layers}

Rachel Ray
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Cook Time 30 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 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
  • 1/2 cup plain fat-free Greek yogurt

Instructions
 

  • 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.
  • Add the green beans and 1/2 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).
  • 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).
  • Add 1 1/2 tsp. more of the bacon drippings and the tomatoes to the skillet and cook for 2 minutes; spoon over the squash (Layer #3).
  • 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.
  • 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).