Layered Vegetable Salad

This layered vegetable salad is a refreshing and hearty option for any meal. Featuring crisp iceberg lettuce, sweet frozen peas, and thinly sliced carrots, it offers a satisfying crunch and fresh flavor. The creamy dressing, made with fat-free mayonnaise, yogurt, and a hint of dill, ties the ingredients together beautifully. Topped with savory bacon bits and melted Swiss or American cheese, it adds a rich, savory depth to the dish. Perfect for lunch boxes, picnics, or as a light side dish, this salad is easy to prepare and keeps well. It's a versatile recipe that can be customized with your favorite vegetables and cheeses.

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 353.8

Dietary: Gluten-free

Description

This layered vegetable salad is a refreshing and hearty option for any meal. Featuring crisp iceberg lettuce, sweet frozen peas, and thinly sliced carrots, it offers a satisfying crunch and fresh flavor. The creamy dressing, made with fat-free mayonnaise, yogurt, and a hint of dill, ties the ingredients together beautifully. Topped with savory bacon bits and melted Swiss or American cheese, it adds a rich, savory depth to the dish. Perfect for lunch boxes, picnics, or as a light side dish, this salad is easy to prepare and keeps well. It's a versatile recipe that can be customized with your favorite vegetables and cheeses.

Ingredients

4 cups Torn iceberg lettuce
Or leaf lettuce or spinach
3/4 cups Loose-pack frozen peas
1/2 cup Sliced fresh mushrooms
3/4 cups Thinly bias-sliced carrots
2 tablespoons Sliced green onion
1/4 cup Fat-free mayonnaise or salad dressing
1/4 cup Plain fat-free yogurt
1 tablespoon Cooked bacon pieces
1/2 teaspoon Dried dillweed
1 tablespoon Skim milk -- (up to 2)
1/2 cup Shredded reduced-fat cheddar cheese
Swiss or american cheese
Ounces--

Directions

1
Wash and dry the iceberg lettuce, leaf lettuce, or spinach. Tear into bite-sized pieces and place in a large salad bowl or serving dish.
2
If using frozen peas, thaw them slightly by running under cold water or microwaving briefly. Drain well.
3
Thinly bias-slice the carrots if not pre-sliced.
4
Slice the fresh mushrooms and green onions.
5
In a small bowl, combine the fat-free mayonnaise (or salad dressing), plain fat-free yogurt, dried dillweed, and skim milk. Whisk until smooth and creamy. Adjust milk for desired consistency.
6
Layer the thawed peas, sliced carrots, mushrooms, and green onions over the lettuce.
7
Drizzle the creamy dressing evenly over the vegetables.
8
Sprinkle the cooked bacon pieces and shredded reduced-fat cheddar cheese on top.
9
Optionally, top with slices of Swiss or American cheese.
10
Toss gently just before serving to combine all layers, or serve layered for a visual appeal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 353.8kcal

% Daily Value *
Total Fat 23.6g37%
Saturated Fat 8.5g43%
Cholesterol 33.1mg12%
Sodium 365.2mg16%
Total Carbohydrate 21.4g8%
Dietary Fiber 7.4g30%
Sugars 9.1g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, add the dressing and cheese just before serving to keep the salad crisp.

You can substitute iceberg lettuce with romaine, spinach, or mixed greens for a different flavor profile.

Feel free to add other vegetables like cherry tomatoes, cucumber slices, or bell peppers for extra crunch and color.

If making ahead, store the dressing and salad components separately. Combine just before serving.

For a heartier salad, add grilled chicken or shrimp.

Keywords: salad, layered, vegetable, lettuce, peas, carrots, bacon, cheese, dill, mayonnaise, yogurt, healthy, lunch, side dish, picnic, fresh, crunchy, creamy, american, easy, quick

Read it online: https://www.chefs-mate.com/recipe/layered-vegetable-salad/