Layered Vegetable Salad Layered Vegetable Salad

Author: Canadian Living

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: June 2006


Buttermilk Dressing:


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


  • Iron 9.0
  • Folate 30.0
  • Calcium 10.0
  • Vitamin A 38.0
  • Vitamin C 60.0
Share X

Layered Vegetable Salad