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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Layered Mixed |
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Serves: 16 Print this Recipe8 cups bite-size pieces mixed salad greens 1 small red onion, thinly sliced and separated into rings 2 stalks , medium, celery, sliced (1 cup) 2 small zucchini, thinly sliced (3 cups) 1 cup shredded cheddar cheese (4 ounces) 1 1/2 cups frozen green peas, thawed and drained 2 cups cherry tomatoes, cut in half 1 cup reduced-fat mayonnaise or salad dressing 1 tablespoon mustard 1/2 teaspoon prepared horseradish Cherry tomato, parsley, watercress for garnish, if desired Place about half of the salad greens in large glass bowl. Layer with onion, celery, zucchini, cheese, peas, remaining salad greens and the tomatoes. Mix mayonnaise or salad dressing, mustard and horseradish; spread over tomatoes, spreading to edge of bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress. 1 Serving: Calories 60 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 10mg; Sodium 200mg; Carbohydrate 5g (Dietary Fiber 2g); Protein 3g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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