Ingredients:

1 head romaine lettuce, washed, dried, and chopped

3 tomatoes, chopped and seeded

3 carrots, chopped

2 ribs celery, chopped

1/2 pound low-fat turkey bacon, cooked and crumbled

6 hard-boiled eggs, peeled and chopped

1 cup (4 ounces) shredded Italian cheese blend

1 (10-ounce) package frozen green peas, thawed (smooth 'n' creamy dressing)

1 cup low-fat cottage cheese (smooth 'n' creamy dressing)

2/3 cup low-fat plain yogurt (smooth 'n' creamy dressing)

2 green onions, chopped (smooth 'n' creamy dressing)

1 tsp dijon mustard (smooth 'n' creamy dressing)

1/2 tsp garlic powder (smooth 'n' creamy dressing)

1/2 tsp dried basil (smooth 'n' creamy dressing)

1/4 tsp dried oregano (smooth 'n' creamy dressing)

Directions:

1. In a large glass salad or trifle bowl, combine the romaine lettuce and tomatoes. In a medium-sized bowl, combine the carrots and celery, then layer over the lettuce and tomato mixture. In the same medium-sized bowl, combine the peas with 1/4 cup dressing; mix well and layer over the carrots and celery.

2. Sprinkle with the crumbled turkey bacon, then layer with the hard-boiled eggs, followed by the shredded cheese. Drizzle with the remaining 3/4 cup dressing and serve, or cover and chill until ready to serve.

3. Here's the smooth & creamy dressing. In food processor or blender, process cottage cheese and yogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavors develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups. Preparation 10 min, chill 30 min or longer 1 serving 3 tbsp (2%) 3 g carb, 5 g protein, 1 g fat, 37 cal

Bon Appetit!