Thursday, May 15, 2014

Seven Layer Salad

  • 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
  • 1-2 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

  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. 
  3. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). 
  4. Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.
Makes 10 servings

Make Ahead Tip: Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.

Serving size: 1 cup
Calories: 84 
Fat: 4g 
Protein: 5g
Fiber: 2g
Cholesterol: 7mg
Carbohydrates: 10g
Sodium: 355mg

Recipe courtesy of EatingWell

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