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Layered Salad

southern.chef's picture
  Iceberg lettuce 3 Cup (48 tbs), torn
  Canned kidney bean 15 Ounce, drained, rinsed
  Broccoli flowerets 2 Cup (32 tbs)
  Sliced carrots 2 Cup (32 tbs)
  Green pepper 2 Cup (32 tbs) (1 Inch Chunks)
  Hard-cooked eggs 3 , sliced
  Low fat yogurt 8 Ounce
  Low calorie salad dressing 20 Gram (Low Calorie Buttermilk Salad Dressing Mix)
  Sliced green onions 1 Dash (For Garnishing)
  Cherry tomatoes 1 Dash, halved (For Garnishing)
  Parsley sprigs 1 Dash (For Garnishing)

Layer lettuce, beans, broccoli, carrots, green pepper, and eggs in a large salad bowl.
Combine yogurt and salad dressing mix, stir well.
Spread over top of salad.
Garnish with green onions, cherry tomato halves, and parsley sprigs.

Recipe Summary


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Average: 4.5 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 171 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 123.1 mg41%

Sodium 357.6 mg14.9%

Total Carbohydrates 23 g7.6%

Dietary Fiber 6 g24.1%

Sugars 7.9 g

Protein 11 g22%

Vitamin A 160.1% Vitamin C 105.6%

Calcium 14.2% Iron 10%

*Based on a 2000 Calorie diet


Layered Salad Recipe