30min | 10 servings | 120 cal

"A makeover of a Midwestern classic."

INGREDIENTS

8 cups romaine lettuce, shredded
1 cup frozen peas, thawed
1 medium yellow pepper, diced
1 cup grape tomatoes, halved, or cherry tomatoes, quartered
1 cup celery, sliced
1/2 cup scallions, sliced
3/4 cup nonfat plain yogurt
3/4 cup low-fat mayonnaise
2 tsp cider vinegar
1 tsp sugar
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp freshly ground pepper
1/2 cup reduced-fat cheddar cheese, shredded
1/2 cup fresh basil, thinly sliced
3 strips cooked bacon, crumbled

DIRECTIONS

Prep: 30min | Cook: 0min | Ready in: 30min

Step 1

Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.

Step 2

Whisk yogurt, mayonnaise, cider vinegar, sugar (to taste), garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over 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.

Make Ahead Tip:

Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.