Classic Layered Salad

Classic Layered Salad might be just the salad you are searching for. Watching your figure? This gluten free recipe has 214 calories, 11g of protein, and 12g of fat per serving. This recipe serves 12 and costs $1.01 per serving. If you have greens, seasoning mix, cooked bacon, and a few other ingredients on hand, you can make it. It is brought to you by From Valeries Kitchen. 389 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is pretty good. Try Classic Layered Salad, Classic Layered Salad, and Egyptian Fattet Salad (Layered Chickpea Salad) for similar recipes.

Servings: 12

 

Ingredients:

1 (16 ounce) can garbanzo beans, rinsed and drained well

6 ribs celery, chopped

8 strips bacon, cooked, cooled, and crumbled

5 hard boiled eggs

2 tablespoons chopped, fresh chives

1 bunch green onions, chopped

1 bag colorful mixed spring greens

Salt and fresh ground pepper, to taste

1 head iceburg lettuce, chopped, rinsed, and drained

1 cup light mayonnaise

1 (16 ounce) bag frozen peas (do not thaw)

1/2 teaspoon Lawry's Seasoning Salt, or similar all-purpose seasoning mix

1-1/2 cups shredded cheddar cheese, or to taste

1/4 light sour cream

1 tablespoon sugar

Equipment:

plastic wrap

spatula

knife

bowl

Cooking instruction summary:

Layer the salad ingredients in a clear trifle dish in the order listed. Combine dressing ingredients in a small bowl. Use a rubber spatula or icing knife to spread the dressing out over the frozen peas. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours before serving.

 

Step by step:


1. Layer the salad ingredients in a clear trifle dish in the order listed.

2. Combine dressing ingredients in a small bowl. Use a rubber spatula or icing knife to spread the dressing out over the frozen peas. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours before serving.


Nutrition Information:

Quickview
214k Calories
11g Protein
11g Total Fat
16g Carbs
8% Health Score
Limit These
Calories
214k
11%

Fat
11g
18%

  Saturated Fat
3g
25%

Carbohydrates
16g
5%

  Sugar
5g
6%

Cholesterol
86mg
29%

Sodium
445mg
19%

Get Enough Of These
Protein
11g
22%

Vitamin K
43µg
41%

Manganese
0.59mg
30%

Vitamin C
19mg
24%

Phosphorus
197mg
20%

Vitamin A
973IU
19%

Fiber
4g
19%

Vitamin B6
0.36mg
18%

Folate
71µg
18%

Selenium
11µg
17%

Vitamin B2
0.22mg
13%

Calcium
125mg
13%

Vitamin B1
0.18mg
12%

Iron
1mg
11%

Zinc
1mg
10%

Potassium
356mg
10%

Magnesium
37mg
9%

Copper
0.18mg
9%

Vitamin B3
1mg
8%

Vitamin B5
0.65mg
7%

Vitamin E
0.88mg
6%

Vitamin B12
0.3µg
5%

Vitamin D
0.44µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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