Ingredients
- 1 head iceberg lettuce, chopped
- 1/2 red onion, finely chopped
- 4–5 hard-boiled eggs, chopped
- 5 mini sweet peppers, diced
- 2 (12 oz) bags frozen peas, thawed
- 1 cup reduced-fat sharp cheddar or Irish cheese, shredded
Dressing
- 1/2 cup light mayonnaise
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup no-sugar-added sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
Preparation
- In a small bowl, whisk together all dressing ingredients until smooth and creamy.
- In a large clear bowl or trifle dish, layer in this order: lettuce, red onion, eggs, sweet peppers, peas, and cheese.
- Spread the dressing evenly over the top to seal in freshness.
- Cover and refrigerate until serving. Toss just before serving to keep the beautiful layers visible until the last minute.
