Recipe by ~SarahBeth~
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!
Top Review by Ty's Kitchen
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.
- 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)
Directions See How It's Made
- 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.