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
More From Cooking Light
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
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.
Classic Layered Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Salads
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BLT Salad
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Seven Layer Salad
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