A straight-sided trifle bowl is perfect for showing off the colourful layers of this crunchy salad.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Buttermilk Dressing:
Method
Buttermilk Dressing: In small bowl, whisk buttermilk, mayonnaise, vinegar, mustard, green onions, dillweed, sugar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
In saucepan of boiling salted water, cover and cook beans until tender-crisp, about 4 minutes. With slotted spoon, transfer beans to bowl of ice water to cool; remove and pat dry. In same saucepan, boil cauliflower until tender-crisp, 3 minutes. Repeat cooling and drying.
In deep glass bowl, layer lettuce, radishes, carrot, cauliflower, celery, green onions and beans. (Make-ahead: Cover and refrigerate for up to 6 hours.) Serve with dressing.
Nutritional facts <b>Per serving:</b> about
- Sodium 459 mg
- Protein 4 g
- Calories 106.0
- Total fat 5 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 9.0
- Folate 30.0
- Calcium 10.0
- Vitamin A 38.0
- Vitamin C 60.0
