A beautiful layered vegetable salad topped with garlic dressing.
Rating:
Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: INTERMEDIATE
Nutrition Facts
Makes 24 servings
Amount Per Serving
Calories 128.6
Total Carbs 10.6 g
Dietary Fiber 3.9 g
Sugars 2.3 g
Total Fat 7.7 g
Saturated Fat 1.8 g
Unsaturated Fat 5.9 g
Potassium 131.5 mg
Protein 4.1 g
Sodium 66.8 mg
Dietary Exchanges:
1 1/4 Fat, 1/4 Meat, 1/2 Starch, 1 Vegetable
See the Detailed Nutritional Analysis
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Servings Ingredients
Salad
2 cup fresh chopped spinach
2 fresh carrots , sliced
1 1/2 cup fresh chopped celery
2 cup fresh red cabbage, chopped
2 cup fresh broccoli florets (small)
2 cup Lettuce, iceberg , chopped
1 medium bell peppers , sliced (yellow)
1 fresh tomatoes , sliced
1 cup fresh green beans, cooked and drained , until crisp-tender, cooled
1 cup chopped parsley , finely (divided)
10 oz red kidney beans, canned and drained , rinsed
1 red onion , thinly sliced
3 large hard-boiled eggs , cut into wedges
Garlic Dressing
3/4 cup mayonnaise
3/4 cup sour cream
4 medium garlic cloves , minced
1 tsp dried basil
1 tsp ground oregano
3/4 tsp ground tarragon
Directions
Salad
1 Layer all ingredients, except dressing ingredients and eggs, in a glass bowl. Drizzle with dressing and top with eggs.
2 Toss after everyone gets to see the wonderful layered effect.
Garlic Dressing
1 Whisk together mayonnaise, sour cream, garlic, and herbs until smooth. Chill until ready to use.
Additional Information
This salad can be made up to one day in advance and kept chilled.
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