This eye-catching layered salad is the perfect
dish to bring to a picnic or potluck this Fourth of July. Serves
6.
INGREDIENTS:
- 10 slices soy or turkey bacon, or 1/2 cup bacon bits
- 1 medium head iceberg lettuce, shredded
- 1 large red onion, thinly sliced
- ¾ cup finely chopped celery
- 1 (10-ounce) package frozen green peas, thawed
- 1 cup shredded soy or light cheddar cheese, divided
- ½ cup no fat Miracle Whip
- ½ cup no fat sour cream
- ½ envelope ranch salad dressing mix
- 1 teaspoon paprika
PREPARATION:
- Fry bacon in a medium skillet over medium heat until browned
and crisp, about 5 minutes; drain and crumble.
- Reserve 1/2 cup lettuce. Layer remaining lettuce, red onion,
celery and peas in a glass salad bowl. Sprinkle with three-fourths
of the bacon and 1/2 cup cheddar.
- Combine mayonnaise, sour cream and salad dressing mix in a bowl;
mix well. Spread evenly over top layer.
- Chill salad, covered, until serving time. Sprinkle with remaining
bacon, reserved lettuce, remaining cheddar and paprika just before
serving.
Per serving: 384 Cal.; 13g Protein; 31g Fat; 16g Carb.; 650mg Sodium;
48mg Chol.; 5g Fiber.
KICHEN HELPERS:
* To quickly clean iceberg lettuce, firmly hit the core end
on the countertop, then twist and remove the core. Run cold water
into the cavity and invert the head to thoroughly drain before shredding.
* Purchasing shredded cheddar cheese may be convenient, but
you will save money if you buy a block of cheese and shred it yourself. |
