I remember making a layered salad years ago that was very heavy. This Seven Layer Salad is a makeover of that salad adapted from a recipe I found on EatingWell.com. The best thing about this salad is that you can make it ahead and it will stay fresh underneath the creamy dressing until it’s served and gets even better when it is held overnight.
Seven-Layer Salad
Ingredients:
Salad:
8 cups of lettuce
1 cup of frozen peas, thawed
1 medium yellow pepper, diced
1 cup of halved grape tomatoes, I used a mixture of red and yellow
1 cup sliced celery
1/2 cup sliced scallions
Dressing:
¾ cup nonfat plain yogurt
¾ cup low fat mayonnaise
2 tsp cider vinegar
1-2 tsp sugar
¼ tsp garlic powder
¼ tsp salt
¼ tsp freshly ground pepper
½ cup shredded reduced fat cheddar cheese
½ cup thinly sliced basil
3 strips cooked bacon, crumbled
Directions:
Place the lettuce in a large bowl.
Layer peas, bell pepper, tomatoes, celery and scallions on top.
Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, slat and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad. Sprinkle with cheese, basil and bacon. Serve at room temperature or chilled.
Makes about 10, one cup servings.
This salad is perfect for pot lucks and summer parties. You can mix it up ahead of time and enjoy it later. It travels well as long as you can keep it chilled.
Nancy on the Home Front 