Make-Ahead Layered Salad

Make-Ahead Layered Salad Recipe
Photo: Johnny Miller; Styling: Sarah Smart

 

Prechopped veggies and precooked bacon and eggs help you pull this charmingly retro dish together in a flash. You can assemble the salad, cover tightly with plastic wrap, and refrigerate for up to 1 day.

Yield:

Serves 10 (serving size: about 3/4 cup)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 148
Fat 8.9 g
Satfat 2.7 g
Monofat 3.3 g
Polyfat 1.5 g
Protein 8.8 g
Carbohydrate 8.6 g
Fiber 2.4 g
Cholesterol 83 mg
Iron 0.9 mg
Sodium 304 mg
Calcium 110 mg

Ingredients

4 cups prechopped romaine lettuce
4 cups baby arugula
1/2 cup prechopped red onion
2 cups grape tomatoes, halved
4 precooked hard-cooked eggs, chopped
4 precooked bacon slices, finely chopped
2 cups frozen petite green peas, thawed
1/2 cup canola mayonnaise (such as Hellmann's)
1/2 cup plain fat-free Greek yogurt
1/4 cup nonfat buttermilk
1 teaspoon cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/8 teaspoon kosher salt
1 garlic clove, finely grated
3 ounces preshredded sharp cheddar cheese (about 3/4 cup)
1 tablespoon minced fresh chives

Preparation

1. Combine lettuce and arugula in a large glass serving bowl. Arrange onion over greens in an even layer; top with tomatoes. Sprinkle eggs over tomatoes; sprinkle bacon over eggs. Spread peas evenly over bacon.

2. Combine mayonnaise and next 10 ingredients (through garlic) in a medium bowl. Spread mayonnaise mixture over peas; top with cheese and chives.

Note:

Tim Cebula,

Cooking Light

November 2013
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