3/4 cup nonfat sour cream or yogurt
1/2 cup nonfat mayonnaise
1/4 cup chopped parsley
1/2 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
2 teaspoons sugar
1 teaspoon chopped garlic
3 cups shredded cabbage
2 cups peeled and grated broccoli stems
2 cups grated carrots
1 cup grated celery
2 cups cauliflower florets
1/4 cup cooked and crumbled bacon (about 6 ounces uncooked)


1. Prepare Dressing: In a medium bowl, combine all ingredients for dressing.
2. Prepare Salad: In glass serving bowl, layer cabbage and broccoli, then spread 1/3 of dressing over layered vegetables. Layer carrots, celery and cauliflower. Spread remaining dressing over cauliflower and refrigerate at least 2 hours, preferably overnight. Sprinkle with bacon and serve.

Use green cabbage, not red, for this dish. Red cabbage will cause the dressing to turn pink.

Seven Layer Salad
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