Thursday, April 4, 2013

layered salad bar

Every Easter my mom used to make a 7-layer salad and I always looked forward to it.  I decided to put a healthier twist on her salad making the dressing lower in fat and turning it into a main dish by adding grilled chicken and ham.  This salad is delicious!!  The leftovers were even better.

layered salad bar (pass the peas, please)
for two 8x8 pans or one 9x13 pan
2 heads romaine, torn
handful of sliced celery
3 green onions, sliced
3/4 cup mayonnaise
1 cup nonfat thick Greek yogurt (Kirkland brand)
1 tablespoon lemon juice
1 teaspoon sugar
sprinkle of seasoned salt
sprinkle of garlic powder
two handfuls cheese (I used a Mexican cheese blend)
1/2 red bell pepper, chopped
1 tomato, chopped
1 cup frozen peas, thawed
1 chicken breast, grilled then diced
1/2 pound breakfast ham, diced
handful of shredded Parmesan cheese
1/4 cup bacon bits

Spread lettuce in a 9x13 pan.  Sprinkle with celery and green onions.  Mix mayo, yogurt, lemon juice and sugar.  Spread over salad.  Sprinkle with seasoned salt and garlic powder.  Sprinkle with cheese, bell pepper, tomato, peas, chicken, ham, Parmesan and bacon bits.  Let sit in the fridge for an hour or more then serve.  Enjoy!!

What I have to say- my mom layered lettuce, mayo with sugar, sprinkle of salt, garlic powder, celery, peas, water chestnuts, Parmesan cheese and bacon.

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