This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when held overnight.

Seven-Layer Salad

Serves 10

Serving Size: about 1 cup

Active Time: 30 minutes

Total Time: 30 minutes

8 cups shredded romaine lettuce

1 cup frozen peas, thawed

1 medium yellow bell pepper, diced

1 cup halved grape tomatoes or quartered cherry tomatoes

1 cup sliced celery

1/2 cup sliced scallions

3/4 cup nonfat plain yogurt

3/4 cup low-fat mayonnaise

2 teaspoons cider vinegar

1 to 2 teaspoons sugar

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup shredded reduced-fat cheddar cheese

1/2 cup thinly sliced fresh basil

3 strips cooked bacon, crumbled

Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.

Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.

Recipe nutrition: Per serving: 83 calories; 4 g fat (1 g sat, 0 g mono); 7 mg cholesterol; 10 g carbohydrate; 2 g added sugars; 5 g total sugars; 5 g protein; 2 g fiber; 354 mg sodium; 233 mg potassium.

Nutrition bonus: Vitamin C (70 percent daily value), Vitamin A (60 percent dv).

1/2 Carbohydrate Serving(s)

Exchanges: 1 vegetable, 1/2 lean meat, 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)