Skinny Layered Vegetable Salad

Name: Skinny Layered Vegetable Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters broccoli florets; 177 milliliters buttermilk; 237 milliliters shredded carrots; 237 milliliters medium stalks celery, thinly sliced; 6 slices bacon, crisply cooked, drained and crumbled; 5 Tbsps medium green onions, thinly sliced; 1 teaspoon lemon juice; 1 teaspoons finely shredded lemon peel; 177 milliliters reduced-fat mayonnaise; 57 grams 1/2 cup shredded reduced-fat Cheddar cheese; 473 milliliters frozen sweet peas, cooked, drained; 0 teaspoons pepper; 1 medium red bell pepper, cut into thin bite-size strips; 1 liters torn mixed salad greens, such as Italian blend

You can never have too many side dish recipes, so give Skinny Layered Vegetable Salad a try. Watching your figure? This gluten free recipe has 161 calories, 6g of protein, and 10g of fat per serving. This recipe serves 10. From preparation to the plate, this recipe takes approximately 20 minutes. If you have pepper, lemon juice, cheddar cheese, and a few other ingredients on hand, you can make it.