Layered lettuce
Instructions:
- 1 head lettuce (4 cups) washed and chopped;
- 1 large cucumber, washed and thinly sliced;
- 1 cup onion, thinly sliced;
- 1 package frozen peas;
- 2⁄3 cup low-fat yogurt;
- 1⁄3 cup shredded cheese.
- CHOOSE:
- Crisp, brightly colored lettuce that does not have yellow, wilted, or dry leaves.
- STORE: Lettuce should be stored in a plastic bag in the refrigerator and is best if used within 3-5 days.
- HOW TO USE: Wash well and pat or spin it dry before using. Add dressing just before serving to prevent wilting. Lettuce is almost always eaten raw in salads or on sandwiches. Lettuce can also be steamed or added to soups at the end of cooking.
- Spread the pieces of lettuce in the bottom of a large bowl.
- Cover the lettuce with cucumbers, onions and frozen peas.
- Spread with yogurt and top with cheeses.
- Cover the bowl with lid, aluminum foil or plastic wrap.
- Refrigerate overnight to allow flavors to blend.
- Serve cold.