Seven-Layer Italian Salad

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 34%
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 7.6g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 115mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
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