Diabetic Special Seven Layer Salad

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1 head romaine lettuce, washed, dried, and chopped

3 tomatoes, chopped and seeded

3 carrots, chopped

2 ribs celery, chopped

1 (10-ounce) package frozen green peas, thawed

3/4 cup smooth 'n' creamy dressing, divided

1/2 pound low-fat turkey bacon, cooked and crumbled

6 hard-boiled eggs, peeled and chopped

1 cup (4 ounces) shredded italian cheese blend

1 cup low-fat cottage cheese

2/3 cup low-fat plain yogurt

2 green onions, chopped

1 tsp dijon mustard

1/2 tsp garlic powder

1/2 tsp dried basil 1/4 tsp dried oregano


1. In a large glass salad or trifle bowl, combine the romaine lettuce and tomatoes. In a medium-sized bowl, combine the carrots and celery, then layer over the lettuce and tomato mixture. In the same medium-sized bowl, combine the peas with 1/4 cup dressing; mix well and layer over the carrots and celery.

2. Sprinkle with the crumbled turkey bacon, then layer with the hard-boiled eggs, followed by the shredded cheese. Drizzle with the remaining 3/4 cup dressing and serve, or cover and chill until ready to serve.

3. Here's the smooth & creamy dressing. In food processor or blender, process cottage cheese and yogurt until smooth. Pour into bowl and stir in onions and seasonings.Cover and refrigerate for at least 30 min so flavors develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups. Preparation 10 min, chill 30 min or longer 1 serving 3 tbsp (2%) 3 g carb, 5 g protein, 1 g fat, 37 cal

Bon Appetit!

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