TASTY LAYERED SALAD

4 cups loosely packed torn romaine lettuce

1 cup sliced radishes

2 cups frozen peas, thawed

1 cup red bell pepper, diced

5 hard-boiled eggs, quartered

4 green onions, chopped

1 cup shredded cheddar cheese

6 slices lean bacon, cooked, drained on paper towels, crumbled

1/2 cup low-fat mayonnaise

1/2 cup fat-free sour cream

1 tbsp Splenda granulated

Place the lettuce in a large clear glass bowl; layer with the next 7 ingredients in the order listed above.

In a small bowl, mix the mayonnaise, sour cream, and Splenda until well blended. Spread the mixture over the salad. Refrigerate for several hours then toss just before serving.

Note: This is a great make-ahead salad as it can be made and refrigerated for up to 24-hours before tossing and serving.

from diabeticenjoyingfood.blogspot.ca