Seven-Layer Salad

From EatingWell: May/June 2009 — Subscribe Now!

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.

READER'S COMMENT:

"This is an incredible salad! I have made it several times for dinner parties, bbq's etc. It is quick, easy and people rave over it. I have added toasted nuts, black olives, the possibilities are endless. The best part is that you can make...

10 servings, about 1 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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
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

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.

Tips & Notes

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

Nutrition

Per serving: 84 calories; 4 g fat (1 g sat, 0 g mono); 7 mg cholesterol; 10 g carbohydrates; 5 g protein; 2 g fiber; 355 mg sodium; 234 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (60% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 lean meat, 1/2 fat