Layered Vegetable Salad

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* Exported from MasterCook *

 

Layered Vegetable Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 51

Serving Size : 4 Preparation Time :0:00

Categories : Bh & G Low Fat Vegetarian Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 cups torn mixed greens

1 cup small cauliflower flowerets

1 cup halved cherry tomatoes

3 ounces reduced-fat mozzarella cheese cubed -- (about 3/4 cup)

3 ounces reduced-fat cheddar cheese cubed -- (about 3/4 cup)

1 cup fresh snow pea pods

tips and strings removed

1 cup shredded carrots

1/2 cup thinly sliced radishes

1/4 cup thinly sliced green onions

2/3 cup light dairy sour cream

1/4 cup fat-free ranch salad dressing

1 teaspoon lemon juice

1/8 teaspoon bottled hot pepper sauce

 

A sour cream and ranch-style dressing updates this version of a

classic. Spread it over the top of the salad before chilling to seal in

the freshness of the crisp greens and vegetables

 

Place mixed greens in a 3-quart salad bowl. Layer atop lettuce in the

following order: cauliflower, cherry tomatoes, mozzarella cheese, cheddar

cheese, pea pods, carrots, radishes, and green onions.

 

For dressing, in a small howl stir together the sour cream, ranch salad

dressing, lemon juice, and hot pepper sauce. Spread dressing over top of

salad, sealing to edge of bowl. Cover and refrigerate for 2 to 24 hours.

 

To serve, gently toss to coat vegetables with dressing. Makes 4 main-dish

servings.

 

Preparation time: 20 minutes. Chilling time: 2 hours.

 

Per serving: 253 Calories; 10 G Total fat; 6 G Saturated fat; 32 MG

Cholesterol; 500 MG Sodium; 22 G Carbohydrate; 3 G Fiber; 18 G

Protein. Exchanges: 4 vegetable, 2 lean meat, 1 fat.

 

 

 

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