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7 Layer Salad Recipe

Lighter and healthier variation

This 7 Layer Salad Recipe is a take on the traditional one and it is altogether lighter. It is still built up in layers, but it is arranged on a large platter instead of in a bowl. This means that it is easy for each person to get a serving of each layer, without having to dig down deep as one normally does in a Seven Layer Salad.

In order to toast the sunflower seeds, place them in a frying pan (with no oil) on a low heat. Watch them carefully. As they start to brown remove them from the heat. Due to the high oil content in sunflower seeds, they will continue to cook for a minute so be careful not to overcook them.

This is the easiest of vegetable salad recipes and always looks stunning. An added benefit is that we have significantly reduced the fat content of this recipe - there is less cheese added and yoghurt is added to the dressing. Furthermore, only a little dressing is added to the salad - the rest is served alongside giving people the option to add more if they wish.

Easy

Preparation time: 10 minutes

Serves: 6

Ingredients:

½ head iceberg lettuce

3 cups cooked peas

1 cup grated Cheddar cheese - mature Cheddar is a good choice

1 bell pepper, diced

100g cherry tomatoes, halved

100g celery, finely sliced

100g toasted sunflower seeds

Dressing:

½ cup fat-free plain yoghurt

¼ cup low fat mayonnaise

1 teaspoon Dijon mustard

Method:

Shred the lettuce and scatter it over a large platter.
Sprinkle over the peas, grated cheese, bell pepper, tomatoes, celery and sunflower seeds.
Just before serving, spoon about a quarter of the dressing over the top of the salad and serve the rest in a jug alongside the 7 Layer Salad.

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