I had a doozy of a cold these past few weeks and didn’t feel like eating, much less blogging about food. But now that I’m nearly back amongst the ranks of the healthy, it’s time once again to return to the kitchen to see what I conjured up.
Seven-layer is one of the few things I had previously managed to master. Don’t be too impressed … anyone can throw a handful of things into a bowl and call it a salad. Then again, everyone seems to rant and rave whenever I make it. This healthier version, I must say, is just as delish. By adding two pieces of Wasa whole wheat crispbread and an apple, the meal covers all the requisites … even the veggies I have yet to embrace!
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SEVEN-LAYER SALAD*
Serves 2
Ingredients
3 c iceberg lettuce
1 c frozen green peas, thawed
1/4 c chopped green onion
1/2 c chopped celery
1/4 c chopped green pepper
1/4 c Yoplait Light Very Vanilla Yogurt
2 Tbsp reduced-calorie mayonnaise
2 oz reduced-fat cheddar cheese
2 Tbsp Hormel Real Crumbled Bacon
2 medium hard-boiled eggs, sliced
Method
Layer lettuce and other vegetables in two salad bowls.
Mix together yogurt and mayonnaise and spread on top layer.
Top with cheese, crumbled bacon and sliced eggs.
*Adapted from the American Diabetes Association Month of Meals 4
1 comment:
Hey, that looks like alot more bacon then 2 T! Actually if you split it between two bowls then it should only be 1 T of bacon per bowl, right? But being a bacon lover I'll copy the picture and not the recipe :)
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