Seven-Layer Salad: Marketing Florida Agriculture

Vegetable-6021

Dressing
1/2 cup	fat-free mayonnaise
3/4 cup	fat-free sour cream or yogurt
1/4 cup	parsley, chopped
1/2 teaspoon	cayenne pepper
2 teaspoons	Worcestershire sauce
1 teaspoon	garlic, chopped fine
2 teaspoons	sugar

Salad
3 cups	cabbage, shredded, about half a head
2 cups	broccoli stems, grated
2 cups	carrots, grated
1 cup	celery, grated
2 cups	cauliflower, cut small
1/4 cup	bacon, cooked, approximately 6 ounces raw

Preparation
Combine all ingredients for dressing. In glass bowl, layer cabbage and broccoli, then spread 1/3 of dressing over layered vegetables. Continue to layer carrot, celery and cauliflower. Spread remaining dressing over cauliflower and refrigerate at least 2 hours, preferably overnight. Sprinkle with cooked bacon and serve. Yield 8 servings