Seven-Layer Salad

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.

Recipe from EatingWell
SERVINGS
24
YIELD
10 servings, about 1 cup each
PREP TIME
30 mins
TOTAL TIME
30 mins

Seven-Layer Salad

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.

Recipe from EatingWell
Recipe from EatingWell
Ingredients
  • 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 sugar
  • 1/4  teaspoon garlic powder
  • 1/4  teaspoon salt
  • 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
Related Video
How to Make Seven Layer Salad

Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.

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:
1. 
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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