Seven-Layer Salad
Recipe from
EatingWell
This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when held overnight.
Servings:
10 servings, about 1 cup each
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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8 cupsshredded romaine lettucesee savings
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1 cupfrozen peas, thawedsee savings
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1medium yellow bell pepper, dicedsee savings
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1 cuphalved grape tomatoes, or quartered cherry tomatoessee savings
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1 cupsliced celerysee savings
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1/2 cupsliced scallionssee savings
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3/4 cupnonfat plain yogurtsee savings
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3/4 cuplow-fat mayonnaisesee savings
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2 teaspoonscider vinegarsee savings
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1-2 teaspoonssugarsee savings
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1/4 teaspoongarlic powdersee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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1/2 cupshredded reduced-fat Cheddar cheesesee savings
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1/2 cupthinly sliced fresh basilsee savings
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3 stripscooked bacon, crumbledsee savings
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Directions
1.
Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
2.
Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.
Nutrition information
Per serving: Calories 84, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 355 mg, Carbohydrate 10 g, Fiber 2 g, Protein 5 g, Potassium 234 mg. Daily Values: Vitamin A 60%, Vitamin C 70%. Exchanges: Vegetable 1,Lean Meat 0.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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