Chopped Harvest Vegetable Layered Salad

Looking for a colorful side dish? Then check out this great vegetable salad - ready in just 25 minutes. MORE+ LESS-

By Pillsbury Kitchens

July 23, 2010

Salad

cups thinly sliced fresh spinach leaves

cup chopped fresh cauliflower florets

cup chopped fresh broccoli florets

1/2

cup chopped red onion

1/2

cup chopped seeded cucumber

cup chopped tomato

3/4

cup light mayonnaise

1/4

cup purchased reduced-calorie French salad dressing

tablespoons chopped fresh parsley

1/2

to 1 cup herb-flavored croutons

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1

In 1 1/2 to 2-quart glass bowl with straight sides, layer salad ingredients in order listed.
2

In small bowl, combine all dressing ingredients; mix well. Spread over top of salad. Sprinkle with croutons. Serve immediately, or cover and refrigerate until serving time. If desired, toss before serving.

One of the greatest and most economical kitchen timesavers is ready-to-eat prewashed packaged spinach; look for it in the produce department.
A yellow or white onion can be used in place of the red onion.
This salad can be made up to one day in advance. Layer the salad as directed except for the croutons. Cover tightly and refrigerate until serving time. Add the croutons and toss if desired before serving.