Skinny Bride's Guide to Layered Vegetable Salad
photo by Sharon123
- Ready In:
10 cups of salad
- 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.
Questions & Replies
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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!
Another on my list of all good salad recipes! I love the layer "look" here, and the colors were so bright, and cheerful...especially on a dreadful, dreary Saturday early fall. I loved the dressing, especially using low-fat mayo, and low-fat buttermilk. I added finely chopped fresh basil and a dash of kosher salt to the dressing. After putting the dressing on, I let this sit over-night, and served it on Saturday at lunch time with garlic bread, cutting it as though it was lasagna. Added the cheese and a bit of broken tortilla strips on top. Just delightful! Made for *Everyday is a Holiday* October 2009
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<p>I am Sarah.</p> <p>I am married to a wonderful man. He is a great Husband and Father.</p> <p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p> <p>I love to cook, and eat, and laugh, and drink and play.</p> <p>I have a wonderful life.</p> <p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p> <p><em> </em></p> <p><em>Get to know our family at www.itsavol.blogspot.com</em></p> <p><img src=http://i587.photobucket.com/albums/ss316/sarahbethevans/bfe23bac.jpg alt= width=477 height=639 /></p>