| Layered Lettuce Salad |
| Number of Servings |
12 |
|
Serving Size |
3/4 cup |
| Preparation Time |
20 minutes |
|
Cooking Time |
Refrigeration |
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| Quantities |
Ingredients |
| 1 | head lettuce (4 cups) washed and chopped |
| 1 | large cucumber, washed and thinly sliced |
| 1 cup | onion, thinly sliced |
| 1 package | frozen peas |
| 2/3 cup | low fat yogurt |
| 1/3 cup | shredded cheese |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- measuring cups
- large bowl with cover (aluminum foil or plastic wrap)
- grater
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- Spread the pieces of lettuce in the bottom of large bowl.
- Cover the lettuce with cucumbers, onions, and frozen peas.
- Spread the yogurt and top with cheese. Cover the bowl with lid, aluminum foil or plastic wrap.
- Refrigerate overnight to allow flavors to blend. Serve Cold.
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| NOTES: Variations: Add chopped tomatoes, celery or other fresh vegetables during step Use light salad dressing instead of yogurt. Frozen mixed vegetables can be used instead of frozen peas. |
| Nutrition Information |
| Calories |
30 |
| Total Fat |
1.5g |
| Saturated Fat |
1g |
| Protein |
2g |
| Carbohydrates |
3g |
| Fiber |
<1g |
| Sugar |
2g |
| Vitamin A |
2% |
| Vitamin C |
4% |
| Calcium |
6% |
| Iron |
2% |
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