Layered Dublin Salad
We’re packing in the color and the flavor here. Start things out with a base of chopped iceberg lettuce for the perfect crunch, then follow it up with red onion for a little zip. Next up comes a layer of hard boiled egg, chopped sweet peppers, and the all importantly peas. We use frozen peas and just set them out to thaw ahead of time. Load the top up with some aged Irish cheddar for that signature nutty taste.
No layered salad is complete without a creamy dressing to seal the deal, and this one delivers. A tangy mix of mayo, sweet relish, spicy mustard, and dried thyme, this dressing brings a balance of savory and sweet that complements each layer without overpowering. Leave the salad in those gorgeous layers until you’re ready to serve it up. Give it a good toss at that point to distribute that tasty dressing throughout, then it’s time to dig in!
Low-Point Layered Dublin Salad
Servings: 8
Ingredients
- 1 large head iceberg lettuce, chopped
- ½ red onion, finely chopped
- 4 large hard-boiled eggs, chopped
- 5 sweet peppers, diced
- 2 (12 oz) bags frozen green peas, thawed
- ½ cup reduced-fat Irish cheddar cheese, shredded
Light Dressing
- ½ cup nonfat Greek yogurt
- ¼ cup light mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon spicy mustard
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add half of the chopped iceberg lettuce to the bottom of a large glass bowl.
- Layer the red onion, sweet peppers, green peas, and chopped eggs.
- Add the remaining iceberg lettuce on top.
- In a small bowl, whisk together the Greek yogurt, light mayonnaise, sweet relish, mustard, thyme, salt, and black pepper until smooth.
- Spread the dressing evenly over the top of the salad.
- Sprinkle the reduced-fat cheddar cheese over the dressing.
- Cover and refrigerate for 2–4 hours before serving.
- Serve chilled and enjoy!
