Vegetable Recipes Fresh from Florida cookbook logoFresh from Florida sun

Seven Layer Salad ..salad ingredients watercolor


Dressing:
1/2 cup fat-free mayonnaise
3/4 cup fat-free sour cream or yogurt
1/4 cup Florida parsley, chopped
1/2 teaspoon cayenne pepper
2 teaspoons worcestershire sauce
1 teaspoon Florida garlic, chopped fine
2 teaspoons Florida sugar
Salad:
3 cups Florida cabbage, shredded (about half of a head)
2 cups Florida broccoli stems, grated
2 cups Florida carrots, grated
1 cup Florida celery, grated
2 cups Florida cauliflower, cut small
1/4 cup bacon, cooked (approximately 6 ounces raw)

Step one: Combine all ingredients for dressing. In glass bowl, layer cabbage and broccoli, then spread 1/3 of dressing over layered vegetables.

Step two: Continue to layer carrot, celery and cauliflower. Spread remaining dressing over cauliflower and refrigerate at least 2 hours, preferably overnight. Sprinkle with bacon and serve.

Yield: 8 servings, Calories: 200, Calories from Fat: 130


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