Layered Vegetable Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 106 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 4 g |
| chol | 6 mg |
| sodium | 459 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 9 |
| vit A | 38 |
| vit C | 60 |
| folate | 30 |
- Portion size: 8
A straight-sided trifle bowl is perfect for showing off the colourful layers of this crunchy salad.
Ingredients
- 4 cups 4cupshalved green beangreen beans
- 3 cups 3cupscauliflower floretcauliflower florets
- 4 cups 4cupstorn leaf lettuce
- 2 cups 2cupsthinly sliced radishradishes
- 1 1carrotcarrots, thinly sliced on the diagonal
- 2 2celery stalkcelery stalks, thinly sliced on the diagonal
- 2 2green oniongreen onions, thinly sliced Buttermilk Dressing:
- 1 cup 1cupbuttermilk
- 1/2 cup 1/2cuplight mayonnaise
- 4 tsp 4tspcider vinegar
- 1-1/2 tsp 1-1/2tspDijon mustard
- 2 2green oniongreen onions, minced
- 3/4 tsp 3/4tspdried dillweed
- 1/2 tsp 1/2tspgranulated sugar
- 1/4 tsp 1/4tspeach salt and pepper
Preparation
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.
Source : Canadian Living Magazine: June 2006
