Seven-Layer Italian Salad

recipe

Yield:

8 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 61
Caloriesfromfat 34 %
Fat 2.3 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 7.6 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 115 mg
Calcium 0.0 mg

Ingredients

3 cups shredded iceberg lettuce
1 medium-size sweet red pepper, cut into strips
1 medium cucumber, sliced
2 cups yellow or red teardrop tomatoes, halved
1 medium-size sweet yellow pepper, cut into 1/2-inch pieces
1 cup thinly sliced celery
3/4 cup sliced green onions
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1 teaspoon dried Italian seasoning
1 teaspoon minced fresh garlic
1/2 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup (2 ounces) shredded nonfat mozzarella cheese
Sweet red pepper rings (optional)

Preparation

Layer first 7 ingredients in a 3-quart bowl. Combine vinegar and next 7 ingredients in a small bowl, stirring with a wire whisk. Pour vinegar mixture over vegetable layers. Sprinkle with cheese. Cover and chill. Garnish with red pepper rings, if desired.

Light and Luscious,

Oxmoor House

January 1994
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