Healthified Layered Vegetable Salad

65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat—enjoy!

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( 25 Ratings)

25 Ratings

5 Stars 32%

4 Stars 20%

3 Stars 16%

2 Stars 24%

1 Stars

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Prep Time 20 min
Total Time 20 min
Servings 10

Ingredients

Salad

6: cups torn mixed salad greens, such as Italian blend

2: cups small broccoli florets

1: cup shredded carrots

2: cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, cooked, drained

1: medium red bell pepper, cut into thin bite-size strips

2: medium stalks celery, thinly sliced (1 cup)

6: slices bacon, crisply cooked, drained and crumbled

5: medium green onions, thinly sliced (5 tablespoons)

Dressing

3/4: cup reduced-fat mayonnaise

3/4: cup buttermilk

2: tablespoons chopped fresh 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)

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Directions

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

EXPERT TIPS

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Assemble salad ingredients; cover and refrigerate up to 8 hours. Mix dressing; cover and refrigerate up to 8 hours. Just before serving, top salad with dressing and cheese; toss to coat.

Got questions? Our experts have the answers. Ask Betty now.