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

Skinny Layered Vegetable Salad image

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

Ingredients

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)

EASY LAYERED VEGETABLE BAKE

Make this vegetable bake easily with stuffing mix, pre-shredded cheese and frozen chopped spinach. That's why we call it Easy Layered Vegetable Bake.

Provided by My Food and Family

Categories Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 7

Easy Layered Vegetable Bake image

Steps:

Heat oven to 400ºF.
Prepare stuffing as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
Cook and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half the spinach mixture over cheese layer in baking dish; top with peppers. Cover with layers of remaining cheese and spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
Bake 35 to 40 min. or until center is set.

Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 180 mg, Sodium 870 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 17 g

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
5 eggs, divided
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 cup red pepper strips
2 tomatoes, sliced

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

Vegetarian 7-Layer Salad image

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

Ingredients

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

GARDEN VEGETABLE EGG SALAD

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.

Provided by Parsley

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Garden Vegetable Egg Salad image

Steps:

Peel hardboiled eggs and chop them. Place in a large bowl.
Add the remaining ingredients (start low with the mayonnaise) and mix well.
Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!

Nutrition Facts : Calories 324.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 381.5, Sodium 1977.7, Carbohydrate 11.5, Fiber 4.8, Sugar 3.5, Protein 18.6

Ingredients

12 large eggs, hardboiled and cooled
4 scallions, chopped, white and light green parts
1/3 cup coarsely shredded carrot
1/3 cup coarsley chopped red radish
1/2 cup finely chopped celery
2/3-1 cup light mayonnaise or 2/3-1 cup salad dressing
1 tablespoon mustard
1 tablespoon low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill weed

LAYERED VEGETABLE SALAD

Number Of Ingredients 10

Layered Vegetable Salad image

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

Ingredients

1 head of lettuce
1/2 cup frozen peas
1/2 cup chopped celery
2 green onions, , chopped
1 hard boiled egg, chopped
1 cup mayonnaise or salad dressing
1 tablespoon sugar
1/2 cup sour cream
1/2 teaspoon salt
1 cup grated Cheddar cheese

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

Layered Vegetable Salad image

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.

Ingredients

1 head lettuce, torn into bite size pieces
1/3-1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped red bell pepper (Can substitute using green, orange or yellow peppers)
1 (9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling
1 -1 1/4 cup salad dressing
2 tablespoons sugar
1 cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture)
1 (8 ounce) package shredded medium cheddar or 1 (8 ounce) package sharp cheddar cheese
10 slices bacon, cooked and crumbled

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