Harvest Layered Salad
Unlike most layered salads that have a mayonnaise topping, this version features a tasty vinegar-and-oil dressing.
10 to 14 servings
2 1/2 cups shredded carrots
2 1/2 cups sliced fresh mushrooms
2 1/2 cups shredded cabbage
2 1/2 cups sliced zucchini
1 small red onion, thinly sliced
1 cup (4 ounces) shredded Colby or cheddar cheese
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/8 teaspoon ground mustard
1/8 teaspoon granulated (white) sugar
1/8 teaspoon garlic salt
1/8 teaspoon pepper
In a 3 1/2-quart bowl, layer the first six ingredients in order listed. Combine all dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad and serve immediately.
1 serving (3/4 cup) equals 86 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 75 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.