Layered Vegetable Salad

65% fewer calories • 77% less fat • 75% less sat fat than the original recipe—see the comparison. So many scrumptious layers with so much less fat—enjoy!

Prep Time:20 min
Start to Finish:20 min
makes:10 servings (about 1 cup each)

Salad
6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
Dressing
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh 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)

1. Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.

2. In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Serving: Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 360mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 6g % Daily Value*: Vitamin A 90%; Vitamin C 70%; Calcium 10%; Iron 6% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.