6 cups torn lettuce
2 cups frozen peas, thawed
1/4 medium red onion, thinly sliced
1 bell pepper(any color), thinly sliced
2 ribs celery, sliced on the diagonal
3 tablespoons freshly grated parmesan cheese
3 tablespoons real bacon bits (like Hormel)
6 tablespoons lowfat mayonnaise
2 tablespoons plain, nonfat yogurt
3 tablespoons sugar
Layer the lettuce, peas, onion, bell pepper and celery in an attractive manner in a clear bowl.
Combine dressing ingredients and spread over the top of the salad. Cover, refrigerate for several hours or overnight. Prior to serving, sprinkle parmesan and bacon bits over the top.
Adapted from a recipe in “Empty Nest Cooking” by Family and Community Leaders of York County. Thanks to Denise Murphy of Indian Land for sharing it.