LAYERED GARDEN SALAD
4 cups torn iceberg or other lettuce
1 1/2 cups fresh broccoli florets
1 1/2 cups fresh cauliflower florets
1/4 cup sliced green onions
Dressing
1/3 cup mayonnaise
1/3 cup sour cream
2 tbs. Smuckers sugar free orange marmalade
2 ounces (1/2 cup) crumbled feta cheese
1 tbs chopped fresh basil
In a 3 quart serving bowl, layer all salad ingredients. In a small bowl, combine mayonnaise,
sour cream and marmalade; blend well. Spread dressing evenly over salad. Sprinkle with cheese and basil. Cover; refrigerate at least 2 hours before serving or overnight. Just before serving toss gently to mix.
TIP: a 10 ounce bag of American blend salad greens can be used in place of the torn lettuce.
serves 14; 6 carbs per serving
Recipe submitted by Edith Weil
4 cups torn iceberg or other lettuce
1 1/2 cups fresh broccoli florets
1 1/2 cups fresh cauliflower florets
1/4 cup sliced green onions
Dressing
1/3 cup mayonnaise
1/3 cup sour cream
2 tbs. Smuckers sugar free orange marmalade
2 ounces (1/2 cup) crumbled feta cheese
1 tbs chopped fresh basil
In a 3 quart serving bowl, layer all salad ingredients. In a small bowl, combine mayonnaise,
sour cream and marmalade; blend well. Spread dressing evenly over salad. Sprinkle with cheese and basil. Cover; refrigerate at least 2 hours before serving or overnight. Just before serving toss gently to mix.
TIP: a 10 ounce bag of American blend salad greens can be used in place of the torn lettuce.
serves 14; 6 carbs per serving
Recipe submitted by Edith Weil
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