Layered Salad


2 cups tri-color pasta
4 medium Florida carrots, julienned
1/2 Florida romaine lettuce, chopped
1 medium Florida cucumber peeled and diced
1 cup diced Florida green pepper
1/2 cup diced Florida celery
2 cups low-fat yoghurt
1 package dry Italian seasoning mix
1 cup low-fat cheddar cheese


  1. Cook pasta according to package directions. Drain and rinse under cold water to cool. Set aside.
  2. Choose a large glass bowl the same diameter from top to bottom. Place carrots in bottom of bowl then layer lettuce over the carrots.
  3. Combine cucumber, green pepper and celery and spread in a layer over the lettuce. When pasta is cooled, spread pasta over vegetable layer.
  4. In a small bowl combine yoghurt and Italian seasoning. Spread carefully over pasta layer. Top with low-fat cheddar cheese. Cover and refrigerate at least one hour or before serving.


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