Skinny Layered Vegetable Salad

Name: Skinny Layered Vegetable Salad
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 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); 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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Prep 20 min
Total 20 min
Servings 10

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

By Betty Crocker Kitchens

Updated Mar 11, 2016

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)

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
tip 2
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

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

*Percent Daily Values are based on a 2,000 calorie diet.