Skinny Layered Vegetable Salad

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 10

Ingredients

Ingredients

Salad

6
cups torn mixed salad greens, such as Italian blend
2
cups small broccoli florets
1
cup shredded carrots
2
cups 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)

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.