Seven-Layer Salad

19 Reviews
From: EatingWell Magazine May/June 2009

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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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
  • 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

Preparation

  • Active

  • Ready In

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

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 121 calories; 7 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 5 g protein; 77 mcg folate; 13 mg cholesterol; 5 g sugars; 2 g added sugars; 3971 IU vitamin A; 31 mg vitamin C; 107 mg calcium; 1 mg iron; 324 mg sodium; 289 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (60% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 lean meat, 1/2 fat

Reviews 19

November 29, 2014
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By: EatingWell User
Wonderful side dish for our family gathering. I made this recipe for Thanksgiving for my family, and everyone ranted and raved over it and wanted the recipe. I used plain nonfat greek yogurt, and I used sweetener instead of sugar. I'm going to make it again very soon. Pros: It looks so pretty and appetizing in my glass trifle bowl. Cons: NULL
May 04, 2014
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By: EatingWell User
Delicious salad I made this easy salad yesterday. The salad was beautiful when finished. I used the veggies in the recipe and added radishes. I followed the recipe when I made the dressing and loved the taste. I did find the dressing to be too thin. I like to make this salad to eat on for a few days. I found today that the lettuce was wilted. This is delicious salad to make and serve right away. Next time I will keep the dressing separate and put it on the salad when I am ready to eat it. Pros: The dressing had a great taste and paired well with the veggies,. Cons: NULL
June 28, 2013
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By: EatingWell User
Delicious and simple! Unlike most veggie salads this one is better made ahead. Very convenient. Tastes great and is easy to put together. I made it for an office function and liked it so much I made it again for a family gathering the next week. Pros: Make ahead Cons: NULL
June 17, 2013
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By: EatingWell User
Loved it I have started making this salad as a side dish for everyday meals as well. Pros: good veggies, nice dressing, can make ahead for parties Cons: NULL
December 22, 2012
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By: EatingWell User
Never Fail! I have made this several times and it never fails to please! Don't have all the vegetables in the recipe, never fear, just use what you have on hand! The dressing is heavenly! Pros: Everything! Cons: Nothing!
July 17, 2011
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By: hooptyvan
Seven Layer Salad Loved it. Pros: Easy, easy, easy to make and can be made a day ahead! Cons: None
June 30, 2011
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By: EatingWell User
Great flavor This was so easy and when I first made it the salad was just gorgeous. I used fresh organic sweet peppers from my CSA/farm share and added some broccoli. I subbed reduced fat Veganaise for the mayo because I like the taste and honey for the sugar and I'm wondering if that is what caused it to be so watery? I also subbed Canadian bacon for the regular as that's all I had. Next time I will wait to add the dressing and I will add more broccoli because it was delish! When I brought it to work the next day the lettuce had deflated and there was lots of water in the bottom. I just transferred bowls and was good to go! Pros: Super Easy Cons: Got very watery after making the day before
June 19, 2011
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By: Healthy is Tasty
A Stay-Crisp Salad to make ahead to rave reviews! My only changes were that I added some chopped cauliflower and I used some olive-oil based low fat mayonnaise. Also I left a center circle without cheese and made a pretty flower out of quartered tomatoes and green onion. It kept well without wilting. Pros: Crunchy, colorful and healthy with lots of flavors Cons:
November 12, 2010
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By: EatingWell User
I made this salad for my nutrition class and they loved it. Many are vegetarians so I made two versions, one that omitted the bacon. The creaminess of the dressing is wonderful and much lighter than the traditional version made with all mayonnaise. This is really delicious. Pros: Cons: