5 stars based on 2 Reviews
Servings: 10–12 servings
6 cups chopped romaine lettuce
4 cups seeded chopped tomatoes
4 cups seeded chopped cucumber
1 (16-ounce) package frozen baby peas, thawed
1/2 cup sliced green onion
2 cups sliced radishes
2 cups light sour cream
1 cup light mayonnaise
1/4 cup fresh lemon juice
2 teaspoons salt
1 1/2 cups shredded 2% reduced-fat sharp Cheddar cheese
6 slices bacon, cooked crisp and crumbled
1. In a large trifle dish, layer lettuce, tomatoes, and cucumber.
2. In a medium bowl, combine peas and green onion, and layer on top of cucumber. Layer radishes over pea mixture.
3. In a medium bowl, combine sour cream, mayonnaise, lemon juice, and salt, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with cheese and bacon.
4. Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.
Recipe Courtesy of Cooking with Paula Deen Magazine