Layered Salad
- Minutes to Prepare:
- Number of Servings: 10
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 1/2 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 1.5 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.
Serving Size: Makes 10 one-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHAYNADOI.
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.
Serving Size: Makes 10 one-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHAYNADOI.
Nutritional Info Amount Per Serving
- Calories: 112.9
- Total Fat: 7.4 g
- Cholesterol: 11.5 mg
- Sodium: 272.1 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.5 g
- Protein: 4.1 g
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