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Overnight Layered Salad
Source: Recipe created Holly Clegg, reprinted with permission from Holly Clegg's Trim & Terrific? Home Entertaining the Easy Way, ©2003 by Holly Clegg.

The perfect salad that can be made ahead, chock full of wonderful ingredients and topped with a light, creamy Dijon dressing.

Prep Time: 2 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 10  -  12 servings
Amount Per Serving
Calories 73.9
Total Carbs 9.4 g
Dietary Fiber 1.8 g
Sugars 4.4 g
Total Fat 1.6 g
Saturated Fat 0.8 g
Unsaturated Fat 0.0 g
Potassium 51.8 mg
Protein 6.2 g
Sodium 413.6 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 cup  salad greens
0 1/2 cup  shredded carrots
0 1/2 cup  fresh chopped red onion
1 cup  Peas, green, sweet, frozen
8 oz  fresh cherry tomatoes
2 oz  prosciutto
0 1/2 cup  Cheese, mozzarella, reduced fat, shredded
0 3/4 cup  low fat buttermilk
0 3/4 cup  fat free sour cream
2 tsp  dijon mustard
0 1/2 tsp  dried basil
0 1/2 tsp  salt
0 1/2 tsp  black pepper
  1. In a 3-quart oblong casserole dish, layer the greens, carrots, red onion, peas, tomato halves, prosciutto, and mozzarella.
  2. In a medium bowl, mix together the buttermilk, sour cream, Dijon mustard, basil leaves, salt, and pepper. Blend well with a fork.
  3. Carefully spread the dressing over the salad, spreading to cover. Do not toss!
  4. Cover with plastic wrap and refrigerate for at least 2 hours or overnight, to blend flavors before serving.

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