Tested till perfect Layered Vegetable Salad

Layered Vegetable Salad

A straight-sided trifle bowl is perfect for showing off the colourful layers of this crunchy salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2006

Recipe2 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 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
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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 Information Per serving: about

cal 106 pro 4g total fat 5g sat. fat 1g
carb 13g fibre 4g chol 6mg sodium 459mg

% RDI:

calcium 10 iron 9 vit A 38 vit C 60
folate 30
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