Stacked-Up Vegetable Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
4 slices turkey bacon
8 oz (250 g) red-skinned potatoes, cut into 1/2-inch (1 cm) pieces
1 package (10 ounces / 284 g) frozen green peas
6 oz (185 g) snow peas (2 cups / 500 mL)
8 oz (250 g) baby carrots, halved lengthwise
2 cups (500 mL) corn kernels
2 cups (500 mL) shredded red cabbage
1 pint (475 mL) cherry tomatoes, halved
1 large red bell pepper, cut into thin strips
2 cups (500 mL) nonfat mayonnaise
1 cup (250 mL) reduced-fat sour cream
1/4 cup (50 mL) chopped fresh chives, plus chive pieces for garnish
Cook bacon in medium skillet until crisp. Drain on paper towels, then crumble and refrigerate. Bring potatoes and water to cover to a boil in large saucepan. Cook until tender, about 5 minutes. With slotted spoon, transfer potatoes to colander, rinse under cold water, and let cool in colander.
Set out large bowl of ice water. Blanch vegetables separately in same saucepan of boiling water: green peas and snow peas 2 minutes each; carrots and corn 3 minutes each. Immediately plunge vegetables into ice water, then drain and place in separate piles on double layer of paper towels.
Layer vegetables in straight- sided 6-quart (6 L) glass bowl: cabbage, green peas, tomatoes, potatoes, carrots, snow peas, corn, and red pepper. Blend mayonnaise, sour cream, and chopped chives to make dressing. Spread over salad, then cover and refrigerate up to 4 hours. Garnish salad with chive pieces and bacon.
Makes 12 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1636