Skinny Bride's Guide to Layered Vegetable Salad

Elevate your healthy eating game with the stunningly vibrant *Skinny Bride's Guide to Layered Vegetable Salad*. This easy-to-make, visually striking dish is perfect for meal prep, bridal brunches, or any occasion that calls for a guilt-free yet flavorful meal. Featuring layers of crisp Romaine lettuce, juicy cherry tomatoes, refreshing cucumber, and more, this colorful creation is packed with fresh veggies that give it a nutritional boost. The creamy dressing, made with protein-rich Greek yogurt, zingy lemon juice, and a hint of honey, takes this salad to the next level, offering a healthier alternative to traditional mayo-heavy options. Designed with convenience and presentation in mind, this recipe is prepped in just 25 minutes and served in a clear bowl to showcase its beautiful rainbow layers. Garnished with fresh parsley and green onions, this crowd-pleaser is as satisfying as it is light and clean—perfect for brides-to-be or anyone seeking nutritious, garden-fresh meals.

Nutriscore Rating: 83/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Romaine lettuce
• 1.5 cups Cherry tomatoes
• 1 large Cucumber
• 1 cup Carrots
• 1 large Red bell pepper
• 1 cup Frozen peas
• 0.75 cup Plain Greek yogurt
• 2 tablespoons Lemon juice
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 Green onions
• 0.25 cup Fresh parsley

Directions

Step 1

Start by preparing the vegetables. Wash and chop the romaine lettuce into bite-sized pieces. Slice the cherry tomatoes in half. Peel and dice the cucumber. Grate the carrots or julienne them for a fancier presentation. Dice the red bell pepper. Chop the green onions and parsley for garnish.

Step 2

Blanch the frozen peas by cooking them in boiling water for 2-3 minutes, then immediately transfer to a bowl of ice water to maintain their bright green color. Drain and set aside.

Step 3

In a small bowl, make the dressing by whisking together the Greek yogurt, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and creamy. Adjust seasoning to taste if necessary.

Step 4

In a clear glass or trifle bowl, layer the salad. Start with the romaine lettuce as the bottom layer, spreading it evenly. Then, add the cherry tomatoes, cucumber, carrots, red bell pepper, and peas in distinct layers to create a rainbow effect.

Step 5

Drizzle the dressing on top of the salad or serve it in a separate container for guests to add as they like.

Step 6

Sprinkle the chopped green onions and parsley on top for garnish.

Step 7

Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld. Serve cold and enjoy!

Nutrition Facts

Serving size	(1467.8g)

Amount per serving	% Daily Value*
Calories	536.1

Total Fat 7.4g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 18.4mg	0%
Sodium 1528.7mg	0%
Total Carbohydrate 89.2g	0%
Dietary Fiber 22.7g	0%
Total Sugars 47.6g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 488.4mg	0%
Iron 7.9mg	0%
Potassium 2988.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.6%

Protein: 26.0%

Carbs: 62.4%