Layered Veggie Egg Salad Recipes
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!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 15
Steps:
- Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
- In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g
VEGETARIAN 7-LAYER SALAD
A sophisticated layered salad that travels well. It provides a vegetarian with a complete meal at a cook-out where meat is being served. Non-vegetarians love it as well!
Provided by cookin' 2nite
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.
- Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.
- Top with rice noodles just before serving.
Nutrition Facts : Calories 671.6 calories, Carbohydrate 36.9 g, Cholesterol 298.4 mg, Fat 43.7 g, Fiber 6.2 g, Protein 34.2 g, SaturatedFat 23.3 g, Sodium 1466 mg, Sugar 9.2 g
CREAMY LAYERED VEGETABLE SALAD
Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
- Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
- Just before serving, sprinkle with croutons; toss.
Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg
LAYERED VEGETABLE SALAD
A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!
Provided by Cindi M Bauer
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, layer salad with vegetables and ingredients in order given.
- Chill 30 minutes to 1 hour.
- This salad is best eaten, shortly after being made.
- Serves 8.
- Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.
LAYERED VEGETABLE SALAD
Number Of Ingredients 10
Steps:
- Break lettuce in small pieces. Rinse peas in cold water and drain. Lightly toss vegetables and egg. Mix together salad dressing, sugar, sour cream and salt. Spread over vegetables. Sprinkle cheese over top. Refrigerate at least 1 hour.
Nutrition Facts : Nutritional Facts Serves
LAYERED FRUIT AND VEGETABLE SALAD
Sweet red grapes, tart apples and tangy feta cheese help make this crowd-pleasing layered salad as flavorful as it is beautiful.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 10 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Layer lettuce, grapes and celery in large bowl.
- Mix dressings; toss with apples. Spoon over celery layer; spread over salad to seal. Refrigerate several hours.
- Top with cheese and nuts before serving.
Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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