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Ten Layered Salad

Yield: 8 servings
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  • 2 cups thinly sliced romaine lettuce
  • 1 cup thinly sliced red cabbage
  • 1 medium red, or green, bell pepper, sliced
  • 1 cup broccoli, or cauliflower, florets
  • 1 cup sliced mushrooms
  • 1 cup sliced carrots
  • 1 cup halved cherry tomatoes
  • 1/2 cup sliced cucumber
  • 1/2 cup sliced red onion
  • Herbed Sour Cream Dressing (ingredients to follow)
  • Finely chopped parsley leaves, as garnish

    Herbed Sour Cream Dressing Ingredients

  • 3/4 cup fat-free mayonnaise
  • 3/4 cup fat-free sour cream
  • 2 to 3 cloves garlic, minced
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Arrange lettuce in bottom of 1-1/2-quart glass bowl; arrange remaining vegetables in layers over lettuce.
  2. Make the dressing by mixing all Herbed Sour Cream Dressing Ingredients in small bowl (makes about 1-1/2 cups).
  3. Spread Herbed Sour Cream Dressing over top of salad and sprinkle with parsley.
  4. Refrigerate, loosley covered, 8 hours or overnight. Toss before serving.

Nutritional Information (Per Serving)
Sodium: 380 mg
Cholesterol:0 mg
Fat: 0.4g
Carbohydrates: 15g
Exchanges: 1-1/2 Vegetable

Source: 1,001 Delicious Recipes for People with Diabetes

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