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Make-Ahead Layered Salad

Photo: Johnny Miller; Styling: Sarah Smart

 

Hands-on time 15 mins
Total time 15 mins
Yield Serves 10 (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.