Best 5 Skinny Brides Guide To Layered Vegetable Salad Recipes

Unveil a culinary delight that tantalizes the taste buds and nourishes the body – our layered vegetable salad. This vibrant dish bursts with an array of crisp textures, vibrant colors, and a symphony of flavors. Each layer unveils a new culinary adventure, from the earthy sweetness of roasted beets to the refreshing crunch of cucumbers. As you delve deeper, discover the hidden gems of tangy red onions, juicy tomatoes, and a medley of tender baby spinach leaves. A harmonious blend of zesty lemon vinaigrette ties all the elements together, creating a symphony of flavors that will leave you craving for more. With its vibrant aesthetics and delectable taste, this layered vegetable salad promises to be the star of any gathering, whether it's a casual brunch, a festive potluck, or an elegant dinner party. Ignite your culinary curiosity and embark on a journey of flavors with our carefully curated recipes.

Here are our top 5 tried and tested recipes!

SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD

Skinny Bride's Guide to Layered Vegetable Salad image

Salad should be good for you right? Not always. Sometimes salads can have more calories than that burger you wanted in the first place. It is all about what and how much you put on it -- especially if it is going to be a meal!

Provided by SarahBeth

Categories < 30 Mins

Time 20m

Yield 10 cups of salad, 10 serving(s)

Number Of Ingredients 15

Ingredients

6 cups torn mixed salad greens
2 cups small broccoli florets
1 cup shredded carrot
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalk celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons fresh basil, finely chopped or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese (2 oz)

Steps:

Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended.
Spoon dressing over salad; sprinkle with cheese.
Toss salad to coat.

SKINNY SEVEN-LAYER SALAD

Skinny Seven-Layer Salad image

Comfort food never goes out of style!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 6

Number Of Ingredients 9

Ingredients

1 box (9 oz) frozen green peas
6 cups bite-size pieces mixed salad greens
2 medium stalks celery, thinly sliced (1 cup)
1 cup thinly sliced radishes
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1/2 cup reduced-fat mayonnaise or salad dressing
1 cup Yoplait® Fat Free plain yogurt
1/4 cup grated Parmesan cheese or shredded Cheddar cheese (1 oz)

Steps:

Cook peas as directed on box; rinse with cold water and drain.
Place salad greens in large glass bowl. Layer celery, radishes, onions, bacon and peas on salad greens.
Mix mayonnaise and yogurt; spread over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Toss before serving if desired. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (about 1 1/4 cups), Sodium 420 mg, Sugar 4 g, TransFat 0 g

LAYERED VEGETABLE SALAD

Layered Vegetable Salad image

A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!

Provided by Cindi M Bauer

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 head lettuce, torn into bite size pieces
1/3-1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped red bell pepper (Can substitute using green, orange or yellow peppers)
1 (9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling
1 -1 1/4 cup salad dressing
2 tablespoons sugar
1 cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture)
1 (8 ounce) package shredded medium cheddar or 1 (8 ounce) package sharp cheddar cheese
10 slices bacon, cooked and crumbled

Steps:

In a large bowl, layer salad with vegetables and ingredients in order given.
Chill 30 minutes to 1 hour.
This salad is best eaten, shortly after being made.
Serves 8.
Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

CREAMY LAYERED VEGETABLE SALAD

Creamy Layered Vegetable Salad image

Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h20m

Yield 12

Number Of Ingredients 8

Ingredients

1 bag (16 ounces) iceberg lettuce salad mix
1 package (3 1/2 ounces) sliced pepperoni, chopped (3/4 cup)
1 medium head cauliflower (2 pounds), separated into florets (6 cups)
1/2 cup chopped red onion
2 cups seasoned croutons
2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar

Steps:

In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
Just before serving, sprinkle with croutons; toss.

Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg

SKINNY LAYERED VEGETABLE SALAD

Skinny Layered Vegetable Salad image

65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat-enjoy!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 10

Number Of Ingredients 15

Ingredients

6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

Steps:

Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid scrambling around the kitchen.
Choose Fresh, Seasonal Vegetables: The fresher your vegetables are, the better your salad will taste. Try to use vegetables that are in season, as they will be at their peak flavor.
Cut Vegetables Evenly: This will help them cook evenly and look more appealing in your salad.
Don't Overcook the Vegetables: Overcooked vegetables will be mushy and bland. Cook them just until they are tender-crisp.
Use a Variety of Colors: A colorful salad is a more visually appealing and nutritious salad. Try to use a variety of colors of vegetables in your salad, such as red, orange, yellow, green, and purple.
Add Flavorful Ingredients: Don't be afraid to add flavorful ingredients to your salad, such as herbs, spices, nuts, seeds, and cheese. These ingredients can help to boost the flavor of your salad and make it more interesting.
Use a Light Dressing: A heavy dressing will weigh down your salad and make it less refreshing. Try to use a light dressing, such as a vinaigrette or a lemon-tahini dressing.

Conclusion:

Layered vegetable salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. By following the tips above, you can make a layered vegetable salad that is sure to impress your friends and family.