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.

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  • 8   cups 
    shredded romaine lettuce
  • 1   cup 
    frozen peas, thawed
  • 1   
    medium yellow bell pepper, diced
  • 1   cup 
    halved grape tomatoes, or quartered cherry tomatoes
  • 1   cup 
    sliced celery
  • 1/2  cup 
    sliced scallions
  • 3/4  cup 
    nonfat plain yogurt
  • 3/4  cup 
    low-fat mayonnaise
  • 2   teaspoons 
    cider vinegar
  • 3   teaspoons 
  • 1/4  teaspoon 
    garlic powder
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    freshly ground pepper
  • 1/2  cup 
    shredded reduced-fat Cheddar cheese
  • 1/2  cup 
    thinly sliced fresh basil
  • 3   strips 
    cooked bacon, crumbled
Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
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.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.
Nutrition information
Per Serving: cal. (kcal) 84, Fat, total (g) 4, chol. (mg) 7, sat. fat (g) 1, carb. (g) 10, fiber (g) 2, pro. (g) 5, vit. A (IU) 2915.41, vit. C (mg) 41.33, sodium (mg) 355, Potassium (mg) 234, Vegetables () 1, Lean Meat () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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