65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat—enjoy!
Skinny Layered Vegetable Salad
- Prep Time 20 min
- Total 20 min
- Servings 10
- Ingredients 15
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)
Instructions
-
Step1Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
-
Step2In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
Nutrition
150
Calories
9g
Total Fat
6g
Protein
11g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 360mg
- 15%
- Potassium
- 350mg
- 10%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 5g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 70%
- 70%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
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; 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choice
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