Classic Layered Salad

recipe
This salad wouldn't be the same without iceberg lettuce, which contrasts perfectly with the creamy mix of ingredients.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 65
Caloriesfromfat 33 %
Fat 2.4 g
Satfat 0.8 g
Monofat 0.7 g
Polyfat 0.8 g
Protein 2.1 g
Carbohydrate 9.5 g
Fiber 1.3 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 261 mg
Calcium 36 mg

Ingredients

1/2 cup light mayonnaise
2 tablespoons grated Parmesan cheese
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 large ripe tomato, cut into 8 wedges
4 cups torn iceberg lettuce
2 cups small cauliflower florets
1/2 cup thinly sliced red onion
1 tablespoon bottled real bacon bits

Preparation

Combine first 5 ingredients; stir well with a whisk. Arrange tomato wedges in bottom of a 2-quart serving bowl. Top with lettuce and cauliflower. Spread the mayonnaise mixture over cauliflower. Top with onion and bacon bits. Cover with plastic wrap, and chill 8 hours or over-night. Toss gently before serving.

Note:

September 2000
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