Makeover Seven Layer Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I just love this healthy version from : 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. Vegetarians can omit the bacon. Ingredients:
8 cups shredded romaine lettuce |
1 cup frozen peas, thawed |
1 medium yellow bell pepper, diced |
1 cup halved grape tomatoes or 1 cup quartered cherry tomatoes |
1 cup sliced celery |
1/2 cup sliced scallion |
3/4 cup nonfat plain yogurt |
3/4 cup low-fat mayonnaise |
2 teaspoons cider vinegar |
1 -2 teaspoon sugar |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/2 cup shredded reduced-fat cheddar cheese |
1/2 cup thinly sliced fresh basil |
3 slices cooked bacon, crumbled |
Directions:
1. 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.
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