Prep 15 mins
Cook 0 mins
Tried this summers Garden Vegetable Salad Stacker in the Kraft magazine and we both agreed it needed some help. NOTE this is a work in progress. It will prob be changed. Use only garden fresh or farm market fresh vegetables. Store bought is NOT going to make it. You don't want pale tomatoes for this one.
- 2 large tomatoes, cut into 12 slices
- 6 ounces fat free cheese (your choice) or 6 ounces soy cheese, see note
- 1⁄3 cup fat-free salad dressing, see note
- 6 slices red onions or 6 slices vidalia onions
- 12 cucumbers, slices see note
- 6 fresh basil leaves (optional)
- Mrs. Dash tomato basil garlic seasoning, to taste
- Note: The cheese can be any you want. I personally use Fat Free cheddar. It can be Mozzarella or any other you desire. For those who can have the fat, I strongly recommend a good cheese that you slice. Use any salad dressing you desire. We prefer Ken's Fat Free Sun Dried Tomato. The cucumber specified is seedless. With fresh garden you don't have that problem. Seeds don't cause a problem if you get a nice young tender cuke out of the garden or off the local farmer.
- Place 6 of the tomato slices on plates, top with cheese slice. Sprinkle lightly with the Mrs. Dash. Drizzle with 1/2 of your dressing.
- Now top with onion slice and 2 cucumber slices. Sprinkle a bit with Mrs. Dash if desired.
- Top with the tomato slice. If you did not use Mrs. Dash in the last step do so now. Drizzle with the dressing.
- If using the fresh basil top with the leaf.
- NOTES for Vegans use only a soy cheese with a no milk and eggs dressing.