Prep 10 mins
Cook 10 mins
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!
- 6 cups torn mixed salad greens
- 2 cups small broccoli florets
- 1 cup shredded carrot
- 2 cups 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 slices bacon, crisply cooked, drained and crumbled
- 5 medium green onions, thinly sliced (5 tablespoons)
- 3⁄4 cup reduced-fat mayonnaise
- 3⁄4 cup buttermilk
- 2 tablespoons fresh basil, finely chopped 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)
- 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.
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!