4 cups loosely packed torn romaine lettuce
1 cup sliced radishes
2 cups frozen peas, thawed
1 cup red bell pepper, diced
5 hard-boiled eggs, quartered
4 green onions, chopped
1 cup shredded cheddar cheese
6 slices lean bacon, cooked, drained on paper towels, crumbled
1/2 cup low-fat mayonnaise
1/2 cup fat-free sour cream
1 tbsp Splenda granulated
Place the lettuce in a large clear glass bowl; layer with the next 7 ingredients in the order listed above.
In a small bowl, mix the mayonnaise, sour cream, and Splenda until well blended. Spread the mixture over the salad. Refrigerate for several hours then toss just before serving.
Note: This is a great make-ahead salad as it can be made and refrigerated for up to 24-hours before tossing and serving.
2 cups frozen peas, thawed
1 cup red bell pepper, diced
5 hard-boiled eggs, quartered
4 green onions, chopped
1 cup shredded cheddar cheese
6 slices lean bacon, cooked, drained on paper towels, crumbled
1/2 cup low-fat mayonnaise
1/2 cup fat-free sour cream
1 tbsp Splenda granulated
Place the lettuce in a large clear glass bowl; layer with the next 7 ingredients in the order listed above.
In a small bowl, mix the mayonnaise, sour cream, and Splenda until well blended. Spread the mixture over the salad. Refrigerate for several hours then toss just before serving.
file photo
Note: This is a great make-ahead salad as it can be made and refrigerated for up to 24-hours before tossing and serving.
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