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 yogurt
  • 1 package dry Italian seasoning mix
  • 1 cup low-fat cheddar cheese


  • Cook pasta according to package directions. Drain and rinse under cold water to cool. Set aside.
  • Choose a large glass bowl the same diameter from top to bottom. Place carrots in bottom of bowl then layer lettuce over the carrots.
  • Combine cucumber, green pepper and celery and spread in a layer over the lettuce. When pasta is cooled, spread pasta over vegetable layer.
  • 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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