Layered Italian Salad
1 1/2 cups Italian bread crumbs
2 medium red peppers – thinly sliced rings
2 medium yellow peppers – thinly sliced rings
2 medium green peppers – thinly sliced rings
1 medium red onion – thinly sliced rings
1 cup sliced cucumber
6 Roma tomatoes – thinly sliced (about 3 cups)
1 cup grated nonfat Parmesan
3/4 cup light Italian salad dressing
2 tablespoons chopped basil
Place bread crumbs in shallow baking dish and bake at 350° F. for five minutes. Set aside.
Arrange vegetables in layers in very large clear glass bowl, sprinkling some of the bread crumbs and parmesan cheese over each layer. Cover and refrigerate for 2-8 hours.
Just before serving, pour dressing over top, and sprinkle with basil.
Makes 16 servings.
**LOWER FAT NOTES: If you use fat free Italian salad dressing then the salad would only be 1 point per serving rather then 2 points.
NOTES : Per serving: 105.6 cal, 1.6g (14.2%) fat, 1g fibre, 496mg sodium, 16.6g carbs, 5.4g protein
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