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Layered Salad with Roasted Garlic Dressing

brought to you by epicurious.com and NutritionData.com

Calories 250; Total Fat 14g; Carbohydrates 29g

Layered salads are popular at picnics and potlucks, but they're also great make-ahead dinners for busy workdays. Each serving of this salada zesty combo of garbanzo beans, tomatoes, zucchini, olives, basil, and more provides four servings of vegetables and an entire day's supply of vitamins A, C, and bone-strengthening K. Add cold chicken or grilled chicken sausages for a low-stress meal, or eat the salad solo as a vegetarian entre. (Note: Our analysis is for the salad made with regular mayonnaise, but you can reduce the fat and calories by using a low-fat version.)

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 250 Calories (13%)
  • 14g Total fat (22%)
  • 2g Saturated Fat (9%)
  • 8mg Cholesterol (3%)
  • 474mg Sodium (20%)
  • 29g Carbohydrate (10%)
  • 7g Fiber (27%)
  • 6g Protein (12%)

See the full nutritional analysis from NutritionData.com

More Healthy Recipes

Ingredients

  • 2 large heads of garlic
  • 2 teaspoons extra-virgin olive oil
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/3 cup coarsely chopped fresh basil
  • 2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
  • 1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
  • 1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 1/2 cup coarsely chopped pitted Kalamata olives
  • 1 12-ounce container grape tomatoes, halved
  • 2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

Preparation

Preheat oven to 400F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.

Place lettuce in bottom of large glass bowl.Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD:can be made 8 hours ahead.Keep chilled.

Just before serving, toss salad.

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