Seven-Layer Salad
Source: © EatingWell Magazine
10 servings, about 1 cup each
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.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.
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
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.
~*Piper*~
http://groups.yahoo.com/group/Magazine-Recipes/
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment