Classic Layered Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 33%
  • Fat: 2.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.1g
  • Carbohydrate: 9.5g
  • Fiber: 1.3g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 261mg
  • Calcium: 36mg


  • 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


  1. 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.
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