My sister makes a Seven-Layer Salad for most of our family get-togethers. I know her recipe is different from this one, but this one looks good too.
10 servings, about 1 cup each
8 cups shredded romaine lettuce
1 cup frozen peas thawed
1 medium yellow bell pepper diced
1 cup halved grape tomato 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 teaspoon 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
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.
Per serving: 84 calories; 4 g fat ( 1 g sat , 0 g mono ); 7 mg cholesterol; 10 g carbohydrates; 2 g added sugars; 5 g protein; 2 g fiber; 355 mg sodium; 234 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