Low Fat Layered Vegetable Salad Recipe

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Recipe Category: Salad

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Low Fat Layered Vegetable Salad Recipe

Ingredients

  • 4 cups torn iceberg lettuce, or leaf lettuce or spinach
  • 3/4 cups loose-pack frozen peas
  • 1/2 cup sliced fresh mushrooms
  • 3/4 cups thinly bias-sliced carrots
  • 2 tablespoons sliced green onion
  • 1/4 cup fat-free mayonnaise or salad dressing
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon cooked bacon pieces
  • 1/2 teaspoon dried dillweed
  • 1 tablespoon skim milk (up to 2)
  • 1/2 cup shredded reduced-fat cheddar cheese, swiss or american cheese , 2 ounces,

    • Method

  • Place lettuce or spinach in the bottom of a 2-quart bowl about 8 inches in diameter.
  • Top with layers of frozen peas, mushrooms, carrots, and green onion.
  • For dressing, stir together mayonnaise or salad dressing, yogurt, bacon pieces, and Dillweed in a small mixing bowl.
  • Add enough milk to make the dressing of spreading consistency.
  • Spread dressing over the top of the salad.
  • Sprinkle with cheddar, Swiss, or American cheese.
  • Cover tightly with plastic wrap: Chill for 2 to 24 hours.
  • Toss salad before serving.
  • Makes 4 servings.
  • Nutrition facts per serving: 116 cal , 3 g total fat 2 g sat fat, 10 mg cholesterol, 307 mg sodium, 14 g carbohydrate , 3 g dietary fiber, 9 g pro
  • Daily Value: 105% vitamin.
  • :A, 16% vitamin.
  • :C, 25% calcium.
  • Food exchanges: 1 vegetable, 1/2 bread, 1 meat.

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