• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Layered Spinach Salad (Lowfat)

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1/2 c Fat-free romano cheese
  • 3 Turkey bacon slices; crisply
  • -cooked; crumbled or lowfat
  • -bacos
  • 1 1/2 qt Torn fresh spinach
  • 2 c Fresh mushroom slices
  • 1 c Red onion; cut into rings
  • 10 oz Frozen peas; thawed
  • 1/2 c Fat-free mayonnaise; or
  • -lowfat yogurt cheese
  • 1/2 c Fat-free sour cream
  • 1 ts Sugar
  • 2 tb Fat-free parmesan cheese
  • Salt and pepper; at table


Combine the 1/2 cup cheese with bacos. Mix well. In a 2+1/2 quart bowl,
layer spinach, cheese mixture, mushrooms, onions, and peas. Combine
mayonnaise or yogurt, sour cream and sugar; mix well. With a rubber
spatula, spread the mixture like icing over the top of the salad to seal.
Sprinkle with 2 tablespoons cheese. Cover. Refrigerate overnight. Serve
with or without tossing the salad. Serves 6 as a main course luncheon with
crusty bread or 8 as a side salad; more on a buffet.

[PER SERVING: 123 cals, 1g fat, or 7% cff]

This was a family favorite main dish lunch during Roswell, NM summers.
Thick salad with heady flavor. Make it the night before. Serve in the heat
of the day. Back then we used regular or low fat products. The new fatfree
cheese are just as good. The cheesy dressing permeates the vegetables; not
sure if we eat the salad or inhale it. Always a winner at parties, people
wanted to know how much blue cheese we used. Pat Hanneman

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