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Layered Italian Salad

You won't get enough of all the fresh vegetables and herbs.

Nutrition Facts: Calories 105; Fat 1g; Fiber 1g; Sodium 490mg; Carbohydrates 15g; Protein 5g
Yield: Serves 16


  • 1 1/2 cups Italian bread crumbs

  • 2 medium red peppers, thinly sliced rings

  • 2 medium yellow peppers, thinly sliced rings

  • 2 medium green peppers, thinly sliced rings

  • 1 medium red onion, thinly sliced rings

  • 1 cup sliced cucumber

  • 6 Roma tomatoes, thinly sliced

  • 1 cup grated nonfat Parmesan cheese

  • 3/4 cup light Italian dressing

  • 2 Tbs. chopped fresh basil


  1. Place bread crumbs in shallow baking dish and bake at 350 degrees F for five minutes

  2. Set aside

  3. Arrange vegetables in layers in very large clear glass bowl, sprinkling some of the bread crumbs and Parmesan cheese over each layer

  4. Cover and refrigerate for 2-8 hours

  5. Just before serving, pour dressing over top, and sprinkle with basil

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