8 Layer Salad Recipe

Use a clear glass bowl to show off all the pretty layers in this salad.

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.  

2 POINTS.