Skinny Bride's Guide to Layered Vegetable Salad
"Salad should be good for you right? Not always. Sometimes salads can have more calories than that burger you wanted in the first place. It is all about what and how much you put on it -- especially if it is going to be a meal!"
photo by Sharon123
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
10 cups of salad
- Serves:
- 10
ingredients
- 1419.54 ml torn mixed salad greens
- 473.18 ml small broccoli florets
- 236.59 ml shredded carrot
- 473.18 ml frozen sweet peas, cooked, drained
- 1 medium red bell pepper, cut into thin bite-size strips
- 2 medium stalk celery, thinly sliced (1 cup)
- 6 slice bacon, crisply cooked, drained and crumbled
- 5 medium green onions, thinly sliced (5 tablespoons)
- 177.44 ml reduced-fat mayonnaise
- 177.44 ml buttermilk
- 29.58 ml fresh basil, finely chopped or 2.46 ml dried basil leaves
- 2.46 ml finely shredded lemon peel
- 4.92 ml lemon juice
- 1.23 ml pepper
- 118.29 ml shredded reduced-fat cheddar cheese (2 oz)
directions
- Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
- In small bowl, mix all dressing ingredients except cheese until well blended.
- Spoon dressing over salad; sprinkle with cheese.
- Toss salad to coat.
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Reviews
-
Excellent salad. I made it in a trifle bowl and then tossed it before serving. Wish I had used a normal salad bowl as it was hard to toss and didn't look that great! If I was keeping it as layers, I would use a 9x13 pan, and serve as squares. Only complaints were from my DS who dislikes peas! The combination of veggies was excellent and it would make a great salad for a potluck. -
Tasty, pretty, portable, easy, healthy. . .I could go on and on. I made this at noon and took it to a BBQ so it was in the fridge for about 6 hours and it came out beautifully. I did use our favorite light buttermilk ranch dressing in place of the one written here, but I have to tell you that the ingredients were the star. And for the lettuce, I used a combo of iceberg and baby spinach. Thanks for sharing this repeater! -
I made this for a church potluck and it was devoured! I enjoyed the dressing. I did add just a little sugar to the dressing. Thanks for a colorful and so healthy salad! -
Another on my list of all good salad recipes! I love the layer "look" here, and the colors were so bright, and cheerful...especially on a dreadful, dreary Saturday early fall. I loved the dressing, especially using low-fat mayo, and low-fat buttermilk. I added finely chopped fresh basil and a dash of kosher salt to the dressing. After putting the dressing on, I let this sit over-night, and served it on Saturday at lunch time with garlic bread, cutting it as though it was lasagna. Added the cheese and a bit of broken tortilla strips on top. Just delightful! Made for *Everyday is a Holiday* October 2009
RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
<p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p>
<p>I love to cook, and eat, and laugh, and drink and play.</p>
<p>I have a wonderful life.</p>
<p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p>
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<p><em>Get to know our family at www.itsavol.blogspot.com</em></p>
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