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Skinny Layered Vegetable Salad

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Skinny Layered Vegetable Salad
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 10
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65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat—enjoy!

Ingredients

Salad

6
cups torn mixed salad greens, such as Italian blend
2
cups small broccoli florets
1
cup shredded carrots
2
cups frozen sweet peas, cooked, drained
1
medium red bell pepper, cut into thin bite-size strips
2
medium stalks celery, thinly sliced (1 cup)
6
slices bacon, crisply cooked, drained and crumbled
5
medium green onions, thinly sliced (5 tablespoons)

Dressing

3/4
cup reduced-fat mayonnaise
3/4
cup buttermilk
2
tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2
teaspoon finely shredded lemon peel
1
teaspoon lemon juice
1/4
teaspoon pepper
1/2
cup shredded reduced-fat Cheddar cheese (2 oz)

Directions

  • 1 Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
  • 2 In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
Tips  

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Assemble salad ingredients; cover and refrigerate up to 8 hours. Mix dressing; cover and refrigerate up to 8 hours. Just before serving, top salad with dressing and cheese; toss to coat.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
10%
,
Trans Fat
0g
)
Cholesterol
15mg
5%
Sodium
360mg
15%
Potassium
350mg
10%
Total Carbohydrate
11g
4%
(
Dietary Fiber
3g
11%
,
Sugars
5g
)
Protein
6g
Daily Value*:
Vitamin A
90%
90%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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