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Makeover Silverglade Salad Recipe

4.5 1 2
Makeover Silverglade Salad Recipe
Makeover Silverglade Salad Recipe photo by Taste of Home
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Makeover Silverglade Salad Recipe

Read Reviews
4.5 1 2
Publisher Photo
We turned a calorie-laden salad into a light and delicious medley you can feel good about serving. Dressed up with a variety of toppings and a tasty dressing, it's sure to be a hit!
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 cups torn green leaf lettuce
  • 6 cups torn red leaf lettuce
  • 4 cups seedless red grapes, halved
  • 1/2 pound reduced-fat Swiss cheese, julienned
  • 2 cups (8 ounces) shredded fat-free cheddar cheese
  • 1/3 cup water
  • 1/3 cup white wine vinegar
  • 1/3 cup canola oil
  • 5 teaspoons brown sugar
  • 1 tablespoon Dijon mustard
  • 2 green onions, chopped
  • 1-1/2 cups honey roasted soy nuts
  • 4 bacon strips, cooked and crumbled

Directions

In a large bowl, combine the lettuces, grapes and cheeses. In a jar with a tight-fitting lid, combine the water, vinegar, oil, brown sugar and mustard; shake well.
Add onions to the dressing; pour over salad and toss to coat. Sprinkle with soy nuts and bacon. Serve immediately. Yield: 15 servings (1 cup each).
Originally published as Makeover Silverglade Salad in Light & Tasty October/November 2007, p9

Nutritional Facts

1 cup: 225 calories, 12g fat (3g saturated fat), 11mg cholesterol, 212mg sodium, 17g carbohydrate (11g sugars, 3g fiber), 15g protein.

  • 6 cups torn green leaf lettuce
  • 6 cups torn red leaf lettuce
  • 4 cups seedless red grapes, halved
  • 1/2 pound reduced-fat Swiss cheese, julienned
  • 2 cups (8 ounces) shredded fat-free cheddar cheese
  • 1/3 cup water
  • 1/3 cup white wine vinegar
  • 1/3 cup canola oil
  • 5 teaspoons brown sugar
  • 1 tablespoon Dijon mustard
  • 2 green onions, chopped
  • 1-1/2 cups honey roasted soy nuts
  • 4 bacon strips, cooked and crumbled
  1. In a large bowl, combine the lettuces, grapes and cheeses. In a jar with a tight-fitting lid, combine the water, vinegar, oil, brown sugar and mustard; shake well.
  2. Add onions to the dressing; pour over salad and toss to coat. Sprinkle with soy nuts and bacon. Serve immediately. Yield: 15 servings (1 cup each).
Originally published as Makeover Silverglade Salad in Light & Tasty October/November 2007, p9

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Reviews forMakeover Silverglade Salad

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MY REVIEW
JoPaHughes User ID: 3299675 169155
Reviewed Mar. 18, 2012

"A deliciously lighter version of the original Silverglade salad. This was a hit at our church potluck dinner today...no leftovers! I did use honey roasted peanuts, because the soy nuts weren't available. But the lighter Dijon vinaigrette dressing was more to my taste than that of the original recipe. I felt that the amount of cheese could even be reduced further, and the lesser amount of bacon was ample for flavor and crunch. Delicious!"

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