I fell in love with these salads the minute I laid eyes on them. Very little lettuce and lots of "stuff" just the way I like them!
I assumed that's the way everyone likes them until a friend who is just starting to eat grain free asked for salad recipes. I of course sent her recipes with lots of toppings and very little or no lettuce. She responded "hmmm, do you have any with more lettuce?" Ha.
So *warning* this recipe falls under the "very little lettuce" category. You could even make it with none (gasp!)
Ingredients: (Serves 2-4)
2 yellow bell peppers, diced
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup sliced scallions
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup thinly sliced fresh basil
3 strips cooked bacon, crumbled
3/4 cup nonfat plain yogurt
2 tsp cider vinegar
1-2 tsp sugar
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground pepper
Place a handful or two of lettuce in each bowl. Layer peas, bell pepper, tomatoes and scallions.
Whisk yogurt, vinegar, sugar, garlic powder, salt and pepper in a medium bowl until smooth. Pour the dressing evenly over the top of each salad. Sprinkle with cheese, bacon and basil. Serve room temperature or chilled.