Ingredients
6
cups torn mixed salad greens, such as Italian blend
2
cups small broccoli florets
1
cup shredded carrots
2
cups frozen sweet peas, cooked, drained
1
medium red bell pepper, cut into thin bite-size strips
2
medium stalks celery, thinly sliced (1 cup)
6
slices bacon, crisply cooked, drained and crumbled
5
medium green onions, thinly sliced (5 tablespoons)
3/4
cup reduced-fat mayonnaise
3/4
cup buttermilk
2
tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2
teaspoon finely shredded lemon peel
1
teaspoon lemon juice
1/4
teaspoon pepper
1/2
cup shredded reduced-fat Cheddar cheese (2 oz)
Preparation
Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
