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Five-Layer Salad

Try an easy carrot and cabbage salad in a new way - a colorful meal ready in 20 minutes!

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 (1) 1 Reviews
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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

1
cup frozen sweet peas
1
tablespoon water
1/3
cup plain fat-free yogurt
1/4
cup reduced-fat mayonnaise (do not use salad dressing)
1
tablespoon cider vinegar
2
teaspoons sugar
1/2
teaspoon salt
3
cups (from 16-oz bag) coleslaw mix (shredded cabbage and carrots)
1
cup shredded carrots (2 medium)
1
cup halved cherry tomatoes

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In small microwavable bowl, place peas and water. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes, stirring after 2 minutes, until tender; drain. Let stand until cool.
  • 2 Meanwhile, in small bowl, mix yogurt, mayonnaise, vinegar, sugar and salt.
  • 3 In 1 1/2- or 2-quart glass bowl, layer coleslaw mix, carrots, tomatoes and peas. Spread mayonnaise mixture over top. Refrigerate 15 minutes. Toss gently before serving.

EXPERT TIPS

Expert Tips

For a complete light meal in a bowl, place 1 1/2 cups chopped cooked chicken between the carrots and tomatoes--it's a six-layer salad.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
240mg
240%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
20%;
Calcium
4%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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