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Seven-Layer Salad

Seven-Layer Salad
This Recipe Is:

WebMD Recipe from

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.

Prep: 30 minutes | Total Time: 30 minutes
  • 8 cups
    shredded romaine lettuce
  • 1 cup
    frozen peas, thawed
  • 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
  • 1/4 teaspoon
    garlic powder
  • 1/4 teaspoon
  • 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
  1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
  2. 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.


Nutritional Information

Makes: 10 servings, about 1 cup each
  • Calories83
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol7 mg
  • Carbohydrates10 g
    • Dietary fiber2 g
  • Protein5 g
  • Sodium354 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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