Layered Spinach Salad (Lowfat)
Yield: 8 Servings
Source: Dorothy Hanneman

1/2 c fat-free romano cheese
3 turkey bacon slices; crisply cooked; crumbled
1 1/2 qt torn fresh spinach
2 c fresh mushroom slices
1 c red onion; cut into rings
10 oz frozen peas; thawed
1/2 c fat-free mayonnaise; or lowfat yogurt cheese
1/2 c fat-free sour cream
1 ts sugar
2 tb fat-free parmesan cheese
salt and pepper; at table

Combine the 1/2 cup cheese with bacos. Mix well. In a 2+1/2 quart bowl, layer spinach, cheese mixture, mushrooms, onions, and peas. Combine mayonnaise or yogurt, sour cream and sugar; mix well. With a rubber spatula, spread the mixture like icing over the top of the salad to seal.

Sprinkle with 2 tablespoons cheese. Cover. Refrigerate overnight. Serve with or without tossing the salad. Serves 6 as a main course luncheon with crusty bread or 8 as a side salad; more on a buffet.