7 Layer Salad Low Fat Version
Create a show-stopping dish for your next gathering with this vibrant and guilt-free 7 Layer Salad Low Fat Version! Perfectly layered in a clear serving dish, this salad boasts a stunning mix of crisp romaine lettuce, nutrient-packed spinach, juicy cherry tomatoes, crunchy cucumber, sweet peas, and tangy red onion. Topped with reduced-fat cheddar cheese and smoky turkey bacon crumbles, it’s finished with a creamy, low-fat dressing made with non-fat Greek yogurt, light mayonnaise, and a touch of honey for sweetness. Ready in just 25 minutes, this crowd-pleasing salad is a healthier take on the classic, offering bold flavors and fresh textures without excess calories. Serve as a refreshing side or enjoy as a light, wholesome meal!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Baby spinach leaves
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 small Red onion, thinly sliced
- 1 cup Frozen peas, thawed
- 1 cup Reduced-fat shredded cheddar cheese
- 4 slices Turkey bacon, cooked and crumbled
- 0.75 cup Plain non-fat Greek yogurt
- 0.25 cup Light mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the base layer by spreading 4 cups of chopped romaine lettuce evenly in a large, clear glass serving dish or trifle bowl.
Add 2 cups of baby spinach in an even layer on top of the romaine lettuce.
Spread 1.5 cups of halved cherry tomatoes over the spinach layer.
Sprinkle the diced cucumber over the tomatoes, ensuring a balanced layer.
Add the thinly sliced red onion as the next layer.
Gently layer 1 cup of thawed peas on top of the onion slices.
Sprinkle 1 cup of reduced-fat shredded cheddar cheese over the peas.
Cook 4 slices of turkey bacon until crispy, then crumble them and add as the seventh layer.
In a small bowl, whisk together 0.75 cups of plain non-fat Greek yogurt, 0.25 cups of light mayonnaise, 1 tablespoon of apple cider vinegar, 1 teaspoon of honey, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper to create the dressing.
Spread the dressing evenly over the top of the salad, covering all layers.
Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld together.
Serve cold and enjoy as a refreshing and healthy side dish or light meal!
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 39.1 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1250 mg | 96% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2485 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
