Seven-Layer Salad

Article Written by Dixie
© Meredith Corporation. All rights reserved. Used with permission.
  • 30 min
  • 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
    • ½ cup scallions, sliced
    • ¾ cup nonfat plain yogurt
    • ¾ cup low-fat mayonnaise
    • 2 tsp cider vinegar
    • 1 tsp sugar
    • ¼ tsp garlic powder
    • ¼ tsp salt
    • ¼ tsp freshly ground pepper
    • ½ cup reduced-fat cheddar cheese, shredded
    • ½ cup fresh basil, thinly sliced
    • 3 strips cooked bacon, crumbled
  • Directions
    • Prep
      30 min
    • Cook
      0 min
    • Ready in
      30 min
    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.
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
  • ½ cup scallions, sliced
  • ¾ cup nonfat plain yogurt
  • ¾ cup low-fat mayonnaise
  • 2 tsp cider vinegar
  • 1 tsp sugar
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ½ cup reduced-fat cheddar cheese, shredded
  • ½ cup fresh basil, thinly sliced
  • 3 strips cooked bacon, crumbled
Directions
  • Prep
    30 min
  • Cook
    0 min
  • Ready in
    30 min
  • 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.