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 frounceen 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 to 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
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 Publisher. All rights reserved.
nutrition information per serving
84 calories; 4g total fat; 1g total saturated fat; 7mg cholesterol; 355mg sodium; 10g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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