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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.

Source: EatingWell Magazine, May/June 2009


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 1 cup
121 calories; protein 5.1g; carbohydrates 11.4g; dietary fiber 2g; sugars 4.7g; fat 6.5g; saturated fat 2g; cholesterol 13.3mg; vitamin a iu 3971.3IU; vitamin c 31.4mg; folate 76.7mcg; calcium 106.6mg; iron 1mg; magnesium 21.6mg; potassium 289.3mg; sodium 323.6mg; thiamin 0.1mg; added sugar 2g.

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