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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.

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 and yogurt is substituted for some of the mayonnaise in 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 yogurt

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.

*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.

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