Skinny 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! MORE+ LESS-

By Betty Crocker Kitchens

March 11, 2016

Salad

cups torn mixed salad greens, such as Italian blend

cups small broccoli florets

cup shredded carrots

cups frozen sweet peas, cooked, drained

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

medium stalks celery, thinly sliced (1 cup)

slices bacon, crisply cooked, drained and crumbled

medium green onions, thinly sliced (5 tablespoons)

3/4

cup reduced-fat mayonnaise

3/4

cup buttermilk

tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

1/2

teaspoon finely shredded lemon peel

teaspoon lemon juice

1/4

teaspoon pepper

1/2

cup shredded reduced-fat Cheddar cheese (2 oz)

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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.

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.