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Curried Layered Vegetable Salad

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  Torn lettuce 6 Cup (96 tbs)
  Cherry tomatoes 1 Pint, halved
  Frozen peas 10 Ounce, thawed (1 Package)
  Cucumber/Zucchini 1 Medium, thinly sliced
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
  Milk 1 Tablespoon
  Curry powder 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Bacon slices 6 , crisp cooked and crumbled

In large bowl layer in order 3 cups of the lettuce, the tomatoes, peas, remaining 3 cups lettuce, and cucumber or zucchini.
Combine sour cream, mayonnaise, parsley, milk, curry, and sugar; spread atop cucumber, sealing to edge of bowl.
Cover and chill up to 48 hours.
Wrap and chill crumbled bacon.
Just before serving, sprinkle with bacon.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1513 Calories from Fat 1049

% Daily Value*

Total Fat 118 g180.8%

Saturated Fat 23.6 g118%

Trans Fat 0 g

Cholesterol 150.2 mg50.1%

Sodium 1373.6 mg57.2%

Total Carbohydrates 89 g29.6%

Dietary Fiber 26.4 g105.4%

Sugars 43.2 g

Protein 30 g60.6%

Vitamin A 791% Vitamin C 391.7%

Calcium 45.9% Iron 58.7%

*Based on a 2000 Calorie diet

Curried Layered Vegetable Salad Recipe