"Healthified" Layered Vegetable Salad
Recipe from
Betty Crocker
65% fewer calories, 77% less fat, 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat--enjoy!
Servings:
10 servings (about 1 cup each)
Prep Time:
20 mins
Total Time:
20 mins
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Ingredients
Salad
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6 cupstorn mixed salad greens, such as Italian blendsee savings
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2 cupssmall broccoli floretssee savings
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1 cupshredded carrotssee savings
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2 cupsGreen Giant® Valley Fresh Steamers frozen sweet peas, cooked, drainedsee savings
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1medium red bell pepper, cut into thin bite-size stripssee savings
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2medium stalks celery, thinly sliced (1 cup)see savings
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6 slicesbacon, crisply cooked, drained and crumbledsee savings
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5medium green onions, thinly sliced (5 tablespoons)see savings
Dressing
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3/4 cupreduced-fat mayonnaisesee savings
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3/4 cupbuttermilksee savings
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2 tablespoonschopped fresh or 1/2 teaspoon dried basil leavessee savings
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1/2 teaspoonfinely shredded lemon peelsee savings
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1 teaspoonlemon juicesee savings
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1/4 teaspoonpeppersee savings
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1/2 cupshredded reduced-fat Cheddar cheese (2 oz)see savings
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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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 360mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 6g. Daily Values: Vitamin A 90%; Vitamin C 70%; Calcium 10%; Iron 6%. Exchanges: 0 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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