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!

• Ready In: 20 mins
• Serves: 10
• Yields: 10 cups of salad

Ingredients

• 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

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