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Five-Layer Salad

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  • Prep 10 min
  • Total 25 min
  • Servings 4
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Try an easy carrot and cabbage salad in a new way - a colorful meal ready in 20 minutes!
Updated Apr 12, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

70 Calories, 2 1/2g Total Fat, 2g Protein, 9g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
240mg
10%
Potassium
220mg
6%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
8%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
2%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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