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Skinny Layered Vegetable Salad

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By Betty Crocker Kitchens
Updated Mar 11, 2016
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65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat—enjoy!

Skinny Layered Vegetable Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 10
  • Ingredients 15
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Ingredients

Salad

  • 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)

Dressing

  • 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)

Instructions

  • Step 
    1
    Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
  • Step 
    2
    In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Nutrition

150 Calories
9g Total Fat
6g Protein
11g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
360mg
15%
Potassium
350mg
10%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
11%
Sugars
5g
Protein
6g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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