Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Seven-Layer Salad
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Vegetable-6021
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Dressing |
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1/2 cup |
fat-free mayonnaise |
3/4 cup |
fat-free sour cream or yogurt |
1/4 cup |
parsley, chopped |
1/2 teaspoon |
cayenne pepper |
2 teaspoons |
Worcestershire sauce |
1 teaspoon |
garlic, chopped fine |
2 teaspoons |
sugar |
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Salad |
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3 cups |
cabbage, shredded, about half a head |
2 cups |
broccoli stems, grated |
2 cups |
carrots, grated |
1 cup |
celery, grated |
2 cups |
cauliflower, cut small |
1/4 cup |
bacon, cooked, approximately 6 ounces raw |
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Preparation |
Combine all ingredients for dressing. In glass bowl, layer cabbage and broccoli, then spread 1/3 of dressing over layered vegetables. Continue to layer carrot, celery and cauliflower. Spread remaining dressing over cauliflower and refrigerate at least 2 hours, preferably overnight. Sprinkle with cooked bacon and serve.
Yield
8 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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