Chopped Harvest Vegetable Layered Salad

  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 8

Ingredients

Salad

2
cups thinly sliced fresh spinach leaves
1
cup chopped fresh cauliflower florets
1
cup chopped fresh broccoli florets
1/2
cup chopped red onion
1/2
cup chopped seeded cucumber
1
cup chopped tomato

Dressing

3/4
cup light mayonnaise
1/4
cup purchased reduced-calorie French salad dressing
2
tablespoons chopped fresh parsley

Topping

1/2
to 1 cup herb-flavored croutons

Steps

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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.

Notes









Tips

Expert Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
120
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
280mg
12%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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