6 cups torn iceberg lettuce
8 cups torn romaine lettuce
6 (40% less fat) bacon slices cooked and crumbled
¾ cup chopped red onion
1 (10 oz) pkg frozen green peas (thawed)
1 cup chopped red bell pepper
1 (8 oz) can sliced water chestnuts (drained)
¾ cup (3 oz) shredded, reduced fat, sharp cheddar cheese
¾ cup reduced fat mayonnaise (such as Hellmann’s Just 2 Good)
¾ cup 30% less fat, or fat free, sour cream
1 (0.7 oz) dry Italian dressing mix
Combine lettuces in a bowl, toss well. Layer bacon and next 5 ingredients on top of lettuce. Combine mayonnaise, sour cream and dressing mix in a small bowl, stir well. Spread dressing over top of salad, sealing to edge of bowl. Cover and chill up to 24 hours.
Yield 12 servings.
Serving size 1 1/3 cups.