Seven-Layer Salad
Ingredients
- 8 cups romaine lettuce chopped
- 1 medium red onion thinly sliced
- 2 cups frozen peas
- 1 medium yellow bell pepper seeded and diced
- 1 cup grape, or quartered tomatoes
- 6 whole eggs, hard boiled sliced or diced
- 6 strips bacon, cooked crumbled
- 1 cup cheddar cheese, reduced fat shredded
- 1/2 cup fresh basil thinly sliced
Dressing
- 3/4 cup nonfat plain yogurt or sour cream
- 3/4 cup low-fat mayonnaise
- 2 tsp cider vinegar
- 1-2 tsp sugar to taste
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground pepper
Instructions
- In a medium bowl, whisk yogurt, mayonnaise, vinegar, sugar, garlic powder, salt, and pepper in until smooth; set dressing aside.
- Assemble the salad in a trifle dish or other clear bowl. Layer half of the lettuce, red onion, peas, bell pepper, tomatoes, eggs, bacon, cheese, and basil.
- Spread the half of the dressing evenly over the top of the salad.
- Repeat layers again, ending with the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
I prefer two sections of layers, so that there is a mix of ingredients; no digging to the bottom of the bowl for specific ingredients.