Best Chriss Layered Vegetable Salad Recipes

SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD

Skinny Bride's Guide to Layered Vegetable Salad image

Salad should be good for you right? Not always. Sometimes salads can have more calories than that burger you wanted in the first place. It is all about what and how much you put on it -- especially if it is going to be a meal!

Provided by SarahBeth

Categories < 30 Mins

Time 20m

Yield 10 cups of salad, 10 serving(s)

Number Of Ingredients 15

Ingredients

6 cups torn mixed salad greens
2 cups small broccoli florets
1 cup shredded carrot
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalk celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons fresh basil, finely chopped or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese (2 oz)

Steps:

Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended.
Spoon dressing over salad; sprinkle with cheese.
Toss salad to coat.

CREAMY LAYERED VEGETABLE SALAD

Creamy Layered Vegetable Salad image

Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h20m

Yield 12

Number Of Ingredients 8

Ingredients

1 bag (16 ounces) iceberg lettuce salad mix
1 package (3 1/2 ounces) sliced pepperoni, chopped (3/4 cup)
1 medium head cauliflower (2 pounds), separated into florets (6 cups)
1/2 cup chopped red onion
2 cups seasoned croutons
2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar

Steps:

In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
Just before serving, sprinkle with croutons; toss.

Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg

LAYERED VEGETABLE SALAD

Layered Vegetable Salad image

A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!

Provided by Cindi M Bauer

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 head lettuce, torn into bite size pieces
1/3-1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped red bell pepper (Can substitute using green, orange or yellow peppers)
1 (9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling
1 -1 1/4 cup salad dressing
2 tablespoons sugar
1 cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture)
1 (8 ounce) package shredded medium cheddar or 1 (8 ounce) package sharp cheddar cheese
10 slices bacon, cooked and crumbled

Steps:

In a large bowl, layer salad with vegetables and ingredients in order given.
Chill 30 minutes to 1 hour.
This salad is best eaten, shortly after being made.
Serves 8.
Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

SEVEN LAYER SALAD

Seven Layer Salad image

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

Ingredients

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

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