Layered Vegetable Salad
A straight-sided trifle bowl is perfect for showing off the colourful layers of this crunchy salad.
Servings: 8
Ingredients:
| 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% |
-
4 cups (1 L) halved green beans
3 cups (750 mL) cauliflower florets
4 cups (1 L) torn leaf lettuce
2 cups (500 mL) thinly sliced radishes
1 carrot, thinly sliced on the diagonal
2 stalks celery, thinly sliced on the diagonal
2 green onions, thinly sliced
Buttermilk Dressing:
1 cup (250 mL) buttermilk
1/2 cup (125 mL) light mayonnaise
4 tsp (20 mL) cider vinegar
1-1/2 tsp (7 mL) Dijon mustard
2 green onions, minced
3/4 tsp (4 mL) dried dillweed
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) each 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
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