Skinny Brides Guide To Layered Vegetable Salad Recipes

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SKINNY LAYERED VEGETABLE SALAD



Skinny Layered Vegetable Salad image

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

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)

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

SKINNY SEVEN-LAYER SALAD



Skinny Seven-Layer Salad image

Comfort food never goes out of style!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 6

Number Of Ingredients 9

1 box (9 oz) frozen green peas
6 cups bite-size pieces mixed salad greens
2 medium stalks celery, thinly sliced (1 cup)
1 cup thinly sliced radishes
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1/2 cup reduced-fat mayonnaise or salad dressing
1 cup Yoplait® Fat Free plain yogurt
1/4 cup grated Parmesan cheese or shredded Cheddar cheese (1 oz)

Steps:

  • Cook peas as directed on box; rinse with cold water and drain.
  • Place salad greens in large glass bowl. Layer celery, radishes, onions, bacon and peas on salad greens.
  • Mix mayonnaise and yogurt; spread over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
  • Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Toss before serving if desired. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (about 1 1/4 cups), Sodium 420 mg, Sugar 4 g, TransFat 0 g

SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD



Skinny Bride's Guide to Layered Vegetable Salad image

Salad should be good for you right? Not always. Sometimes salads can have more calories than that burger you wanted in the first place. It is all about what and how much you put on it -- especially if it is going to be a meal!

Provided by SarahBeth

Categories     < 30 Mins

Time 20m

Yield 10 cups of salad, 10 serving(s)

Number Of Ingredients 15

6 cups torn mixed salad greens
2 cups small broccoli florets
1 cup shredded carrot
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalk 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 fresh basil, finely chopped 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:

  • Place salad greens in large salad bowl. In order given, layer the next seven 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.

LAYERED FRUIT AND VEGETABLE SALAD



Layered Fruit and Vegetable Salad image

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

6 cups chopped romaine lettuce
1 lb. seedless red grapes, halved
4 stalks celery, chopped
1/2 cup MIRACLE WHIP Dressing
1/2 cup KRAFT Buttermilk Ranch Dressing
2 Granny Smith apples, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup chopped PLANTERS Pecans, toasted

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

SKINNY BRIDE'S GUIDE TO PASTA SALAD



Skinny Bride's Guide to Pasta Salad image

From bettycrocker.com they credited it to eatbetteramerica.com I found it while looking for low calorie high taste substitutes for my creamy calorie and fat laden favorites. I eat this a lot during training for a marathon b/c it is high in carbs and protein but low in fat! Perfect for all you runners out there! Great for everyone commited to an overall lifestyle change! 2 hours cooktime is chill time. Also, Sometimes I use turkey lunch meat (smoked, highest in protein lowest in fat I can find) instead of cutting up an actual breast.

Provided by SarahBeth

Categories     < 4 Hours

Time 2h45m

Yield 1 bowl pasta salad, 10 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) box whole wheat pasta
3 cups fresh broccoli florets, cut small
1 1/2 cups cooked turkey breast, cubed
1/2 cup dried cherries
1/2 cup onion, chopped
1/2 cup celery, chopped
1 1/2 cups plain fat-free yogurt
1/2 cup fat-free mayonnaise (I like Kraft Free)
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar or 1 tablespoon cider vinegar
1/4 cup Splenda granular
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup unblanched whole almonds, toasted

Steps:

  • Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
  • In large bowl, mix pasta, broccoli and the next five ingredients.
  • For dressing, in a medium bowl, beat the remaining ingredients, except the almonds) with wire whisk until smooth. Add to pasta mixture; toss to mix well.
  • Cover; refrigerate at least 2 hours to blend flavors.
  • Before serving, stir in almonds.

Nutrition Facts : Calories 226.7, Fat 4.7, SaturatedFat 0.5, Cholesterol 2, Sodium 404.4, Carbohydrate 39.2, Fiber 1.5, Sugar 4.4, Protein 10.6

VEGETARIAN 7-LAYER SALAD



Vegetarian 7-Layer Salad image

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

8 ounces mesclun salad greens
4 green onions, thinly sliced
2 cups cooked beets, sliced
6 hard-boiled eggs, thickly sliced
1 small red onion, peeled and thinly sliced
1 (10 ounce) package frozen petite peas, partially thawed
8 ounces shredded Cheddar cheese
1 cup sour cream
¾ cup fat-free half-and-half
8 ounces crumbled blue cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 (6 ounce) package chow mein rice noodles

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

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