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| ONION & CHIVE LAYERED SUMMER SALAD | |
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2 cups shredded red cabbage 2 cups sliced carrots or cauliflower 1 medium cucumber, sliced 1 cup halved cherry tomatoes 1/3 pound spinach leaves, torn into pieces 3 slices bacon, crisply cooked 1 cup onion and chive dressing In a 2 quart salad bowl, layer all ingredients except bacon and dressing; top with bacon. Add dressing; cover and chill. Makes about 6 servings 170 calories per serving. Submitted by: Gracie Hartley | |
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1. roasted kale (light oil, 350°F for about 30 minutes) in place of bacon and roasted.
2. chopped eggplant in lieu of cauliflower.
3. garbanzo beans as an added layer, and ...
4. red onions in place of onions in the dressing.
It holds together really well for a buffet or pot luck.