Lite Layered Vegetable Salad Recipes

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OVERNIGHT LAYERED LETTUCE SALAD

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10



Overnight Layered Lettuce Salad image

Steps:

  • In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

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.

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

LITE LAYERED VEGETABLE SALAD

Provided by My Food and Family

Categories     Home

Time P1DT45m

Number Of Ingredients 9



Lite Layered Vegetable Salad image

Steps:

  • Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with half cup cheddar cheese; set aside.
  • In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge of bowl. Sprinkle with remaining cheese.
  • Cover and chill for 24 hours. Before serving, toss to coat the vegetables.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cup frozen green peas, thawed
1 cup carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
1 cup fat free grated cheddar cheese, divided
3/4 cups fat free mayonnaise
1 1/2 teaspoon s lemon juice

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

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)

FAVORITE LAYERED SALAD

This salad offers the best that summer produce has to offer, and it looks so beautiful layered in a glass bowl. It's almost too pretty to dig into...almost! And it's perfect for potlucks. -Jodi Anderson, Overbrook, Kansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13



Favorite Layered Salad image

Steps:

  • In a 3-qt. trifle bowl or glass bowl, combine romaine and spinach. Layer with mushrooms, tomatoes, carrot, onion, pepper, cucumber and peas. Combine Miracle Whip and sugar; spread over peas. Sprinkle with cheese and bacon. Chill until serving.

Nutrition Facts : Calories 131 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

2 cups torn romaine
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1 cup grape tomatoes
1/2 cup shredded carrot
1 medium red onion, halved and sliced
1 medium sweet red pepper, chopped
1 medium cucumber, sliced
1 cup frozen peas, thawed
1/2 cup Miracle Whip Light
3 tablespoons sugar
1/2 cup shredded cheddar cheese
3 tablespoons crumbled cooked bacon

CLASSIC LAYERED SALAD

See the reason this Classic Layered Salad is a potluck favorite: red onions, peas, ham, mayo and more combine for a foolproof Classic Layered Salad.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 8 servings, 1 cup each

Number Of Ingredients 9



Classic Layered Salad image

Steps:

  • Layer lettuce, onions, peas and ham in large straight-sided clear glass bowl.
  • Mix mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.
  • Top with cheddar and tomatoes just before serving; toss gently.

Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 6 g, Protein 12 g

8 cups loosely packed chopped iceberg lettuce
1 small red onion, sliced, separated into rings
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
3/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. sugar
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 small tomatoes, chopped

SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD

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



Skinny Bride's Guide to Layered Vegetable Salad image

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.

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)

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