Thursday, May 27, 2010

Cookout to attend? Make this tasty dish

Layered salads are fun to make, they look pretty, and they tend to stay fresh a long time because the dressing isn't tossed with the other ingredients -- it's spooned on top.
A little of the dressing will seep into the other layers, but it's not going to get soggy.
Of course, many layered salads are not very healthy because there's too many calories and too much fat in the dressing.

Here's a lighter version that I think is just as yummy as any other.

It's from the trusty Eating Well magazine.

Recipe: Seven-Layer Salad
Serves 8-10

  • 8 cups shredded romaine lettuce
  • 1 cup frozen peas, thawed, or fresh if you can get them
  • 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

Place lettuce in a large bowl, preferably a glass or clear plastic one.
Layer peas, bell peppers, tomatoes, celery and scallion on top.
Whisk together the next seven ingredients (yogurt through pepper) in a separate bowl until smooth.
Spread the dressing evenly over the salad. Sprinkle with the cheese, basil and bacon.
Cover and chill for 30 minutes, or serve at room temperature.

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