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.
10 servings, about 1 cup each II Active Time: 30 minutes II Total Time: 30 minutes
- 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
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/2 cup thinly sliced fresh basil
- 3 strips cooked bacon, crumbled
- 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
- 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.
Per serving : 84 Calories; 4 g Fat; 1 g Sat; 0 g Mono; 7 mg Cholesterol; 10 g Carbohydrates; 5 g Protein; 2 g Fiber; 355 mg Sodium; 234 mg Potassium; 1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 lean meat, 1/2 fat
From EatingWell: May/June 2009