Layered Veggie Egg Salad Recipes

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SKINNY LAYERED VEGETABLE SALAD

65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat-enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 10

Number Of Ingredients 15



Skinny Layered Vegetable Salad image

Steps:

  • Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
  • In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

LAYERED DEVILED EGG PASTA SALAD

MMMM....best pasta salad I've had in a long time. Recipe courtesy of allrecipes.com. I left out the ham, and I still loved it.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h7m

Yield 8 serving(s)

Number Of Ingredients 13



Layered Deviled Egg Pasta Salad image

Steps:

  • Place eggs in a large saucepan and cover with cold water.
  • Bring water to a boil. Remove saucepan from heat and let eggs stand in hot water for 10 minutes.
  • Immerse eggs in a bowl of ice water and cool, 1 to 2 minutes.
  • Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut side up on a plate.
  • Mash egg yolks into a crumbly paste with a fork. Mix in 1 1/2 tablespoons mayonnaise and mustard with a fork.
  • Season with salt and pepper. Spoon egg yolk mixture into a small piping bag and pipe into the egg whites. Garnish with fresh dill.
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
  • Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
  • Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.

Nutrition Facts : Calories 220.7, Fat 10.4, SaturatedFat 3.6, Cholesterol 183.2, Sodium 120, Carbohydrate 14.5, Fiber 2, Sugar 2.7, Protein 16.9

6 eggs
2 1/2 tablespoons mayonnaise
2 teaspoons prepared yellow mustard
salt, to taste
pepper, to taste
2 sprigs fresh dill
3 cups bow tie pasta
2 tablespoons mayonnaise
1 lb cherry tomatoes, halved
2 cups chopped celery
2 cups diced cooked ham
4 cups chopped lettuce
4 spring onions, thinly sliced

CREAMY LAYERED VEGETABLE SALAD

Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h20m

Yield 12

Number Of Ingredients 8



Creamy Layered Vegetable Salad image

Steps:

  • In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
  • Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
  • Just before serving, sprinkle with croutons; toss.

Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg

1 bag (16 ounces) iceberg lettuce salad mix
1 package (3 1/2 ounces) sliced pepperoni, chopped (3/4 cup)
1 medium head cauliflower (2 pounds), separated into florets (6 cups)
1/2 cup chopped red onion
2 cups seasoned croutons
2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar

LAYERED VEGETABLE SALAD

A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!

Provided by Cindi M Bauer

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



Layered Vegetable Salad image

Steps:

  • In a large bowl, layer salad with vegetables and ingredients in order given.
  • Chill 30 minutes to 1 hour.
  • This salad is best eaten, shortly after being made.
  • Serves 8.
  • Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

1 head lettuce, torn into bite size pieces
1/3-1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped red bell pepper (Can substitute using green, orange or yellow peppers)
1 (9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling
1 -1 1/4 cup salad dressing
2 tablespoons sugar
1 cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture)
1 (8 ounce) package shredded medium cheddar or 1 (8 ounce) package sharp cheddar cheese
10 slices bacon, cooked and crumbled

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