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Seven-Layer Salad

Source: © EatingWell Magazine
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  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
Seven-Layer Salad Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Nutrition Facts per Serving
Yield:   10 servings, about 1 cup each
Calories: 84
Fat. Total: 4g
Protein: 5g
Carbohydrates, Total: 10g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 7mg
Sodium: 355mg
% Cal. from Fat: 43%
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Paula Reviewed: 05/30/2013
7 Layer Salad
Been making a salad like this for years - my recipe:
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