SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 7.7 g
  • Cholesterol: 5.0 mg
  • Sodium: 174.5 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.4 g

View full nutritional breakdown of 9+ Layered Salad calories by ingredient
Report Inappropriate Recipe

9+ Layered Salad

Submitted by: BRAVELUTE

Introduction

I have 10 layers and include 4 servings of sprouted wheat berries. They are not in the data base so I couldn't include them in the recipe nutritional counts. Beautiful when presented in a glass serving bowl. I have 10 layers and include 4 servings of sprouted wheat berries. They are not in the data base so I couldn't include them in the recipe nutritional counts. Beautiful when presented in a glass serving bowl.
Number of Servings: 8

Ingredients

    Peas, frozen, 0.5 cup
    *Mini Sweet Peppers, 1 serving sliced in wheels
    *sliced ripe roma Tomatoes, 1 cup sliced in wheels
    Broccoli, fresh, 1 cup, chopped in bite-sized florets
    Scallions, raw, .5 cup, chopped
    Carrots, raw, .5 cup, grated

    *kraft Miracle whip light dressing LIGHT, 8 serving
    *Yogurt, Chobani Greek Yogurt Plain Non-fat (8oz.), 1 serving
    Almonds, 1 cup, sliced

    Spinach, fresh, 1 cup for each serving

Tips

This makes 8 large servings which only need to be supplemented with a good bread. If you are not serving 8, and plan to have left overs, don't put the spinach in the salad to be tossed. Put the spinach out separately to become a base of greens to spoon the tossed layered salad on top. I also like to keep the almonds separate just in case someone has an allergy. This also keeps them crisp if each guest spoons on their own.

Italian salad dressing powdered mix is traditionally sprinkled on top of the miracle whip, however this adds LOTS of sodium. Adding fresh chopped basil, parsley, thyme and rosemary to the dressing will add surprising bursts of flavors.

Serve with hard boiled egg or an ounce of cheese or a slice of leftover meat and a slice of multigrain pita or bread. (not figured into nutritional information)


Directions

Chop tomatoes, broccoli, scallions, and grate carrots.

In a glass serving bowl, layer in the following order:

spinach (unless you're using it as the base of greens to your salad)
frozen peas (still frozen)
chopped tomatoes
Broccoli, chopped to small bitesized pieces
chopped scallions
grated carrots

Mix miracle whip and yogurt with Italian herbs of your choice. Spread on top of the layered veggies to seal completely. Refrigerate covered overnight.

To serve: Toss the salad. Put a serving of spinach in each diner's bowl. Scoop 1/8 layered salad on the greens. This will measure about 1/2 cup of tossed salad per serving without the spinach. Sprinkle each with 1/8 cup sliced almonds.

Serving Size: 8 one-half cup servings on a bed of spinach






Great Stories from around the Web


Rate This Recipe