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Layered Vegetable Salad
Servings: 8
| 4-6 cups lettuce (bite-size pieces) |
| 2 sm. onions, thinly siced into rings |
| 2 cups thinly sliced zucchini or cucumber |
| 2 cups cherry tomatoes, halved |
| ¼ cup lowfat salad dressing |
| 1 tsp. Worcestershire sauce |
| ½ tsp. dry mustard |
| 1 cup lowfat plain yogurt |
- Instructions:
- In a large bowl, layer lettuce, onions, zucchini, and cherry tomatoes.
- In separate bowl, mix salad dressing, Worcestershire sauce, mustard and yogurt.
- Spoon dressing over vegetables.
- Cover and refrigerate for 4 to 6 hours or overnight.
- Toss just before serving.
Nutrition Facts (per serving) - Calories 60 ~ fat 1 g ~ calories from fat 10 ~ sodium 115 mg ~ total carbohydrate 10 g ~ fiber 2
Keywords: vegetables, vegetarian, lettuce, salad
This material was funded in part by USDA's Supplemental Nutrition Assistance Program (SNAP) and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-843-6154.
