If you love classic seven-layer salads, you’ll want to dig into this recipe. Curry powder adds a unique twist, while sliced almonds give it a nice crunch.
—KERRI PELZ HENDERSONVILLE, NC
START TO FINISH: 20 MIN. • MAKES: 16 SERVINGS
1 package (10 ounces) ready-to-serve salad greens
2 celery ribs, chopped
1/2 cup chopped green pepper
1/2 cup chopped cauliflower
2 green onions, thinly sliced
1 package (10 ounces) frozen peas, thawed
3/4 cup fat-free mayonnaise
3/4 cup (6 ounces) reduced-fat plain yogurt
1 tablespoon lemon juice
1 teaspoon curry powder
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup sliced almonds
1. In a 3-qt. glass bowl, layer the salad greens, celery, pepper, cauliflower, green onions and peas.
2. In a small bowl, whisk the mayonnaise, yogurt, lemon juice and curry; carefully spread over salad. Sprinkle with cheese. Chill until serving. Just before serving, sprinkle with almonds.
PER SERVING 3/4 cup equals 67 cal., 3 g fat (1 g sat. fat), 6 mg chol., 161 mg sodium, 7 g carb., 2 g fiber, 4 g pro. Diabetic Exchanges: 1/2 starch, 1/2 fat.