7 VEGETABLE SALAD
Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. -Sara Lindler of Irmo, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry., Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving.
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SEVEN LAYER SALAD
I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.
Provided by Leah Mae
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g
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