"Titanic Salad with Iceberg Lettuce"
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dressing1 1/2 cups light mayonnaise (not fat-free)1/2 cup light sour cream1 1/2 tbsp granulated sugar1 tbsp freshly squeezed lemon juice1/4 tsp saltSalad1 large head iceburg lettuce (see tip)1 1/2 cups very thinly sliced baby carrots1 1/2 cups thinly sliced celery1 1/2 cups diced red bell pepper1 cup frozen green peas1/2 cup cooked, crumbled bacon3 cups chopped cooked chicken breast (see tip)3/4 cup packed shredded light medium or old (sharp) cheddar cheese (3 oz/85 g)1/4 cup chopped green onions
* To make dressing, whisk together all dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
* To assemble salad, tear (don't chop) the lettuce into bite-sized pieces and spread evenly in serving dish. (Use a dish that's about 9 x 12 inches in size, and at least 3 1/2 inches deep. A standard glass lasagna dish is too shallow.) Top lettuce with carrots, celery, red pepper, peas, bacon, and chicken, in that order.
* Spread dressing evenly over chicken layer and spread to edges like you're icing a cake. Sprinkle cheese over dressing and top with green onions.
* Cover and refrigerate overnight. Serve cold.
Cooking TIP: Because the classic version of this salad tens to be loaded with high-fat mayonnaise, it can wreak havoc on your waistline. We've used light mayo to cut the fat by more than 50%, and we've added chopped, cooked chicken breast to make this impressive salad a complete meal. Make sure you refrigerate it overnight before serving - this gives the salad fairies a chance to work their magic. For some reason, this salad just isn't the same when you substitute romaine lettuce for the ordinary iceburg kind. We realize iceburg lettuce doesn't have a heck-of-a-lotta nutritional value, but, oh well! There are lots of other goodies in this salad to make up for it. Also, we like using the meat from a store-bought, rotisserie chicken to make preparation as easy as possible. If you want, you can add a layer of sliced, hard-boiled eggs.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MRS_WHALE.
* To assemble salad, tear (don't chop) the lettuce into bite-sized pieces and spread evenly in serving dish. (Use a dish that's about 9 x 12 inches in size, and at least 3 1/2 inches deep. A standard glass lasagna dish is too shallow.) Top lettuce with carrots, celery, red pepper, peas, bacon, and chicken, in that order.
* Spread dressing evenly over chicken layer and spread to edges like you're icing a cake. Sprinkle cheese over dressing and top with green onions.
* Cover and refrigerate overnight. Serve cold.
Cooking TIP: Because the classic version of this salad tens to be loaded with high-fat mayonnaise, it can wreak havoc on your waistline. We've used light mayo to cut the fat by more than 50%, and we've added chopped, cooked chicken breast to make this impressive salad a complete meal. Make sure you refrigerate it overnight before serving - this gives the salad fairies a chance to work their magic. For some reason, this salad just isn't the same when you substitute romaine lettuce for the ordinary iceburg kind. We realize iceburg lettuce doesn't have a heck-of-a-lotta nutritional value, but, oh well! There are lots of other goodies in this salad to make up for it. Also, we like using the meat from a store-bought, rotisserie chicken to make preparation as easy as possible. If you want, you can add a layer of sliced, hard-boiled eggs.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MRS_WHALE.
Nutritional Info Amount Per Serving
- Calories: 301.4
- Total Fat: 19.2 g
- Cholesterol: 62.8 mg
- Sodium: 713.0 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.4 g
- Protein: 20.0 g
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