- Cook 8 slices of turkey bacon. Drain and then crumble into pieces. Set aside.
- In a large glass bowl with high sides, layer the following ingredients from the bottom up: ½ head torn lettuce and ½ bag baby spinach on the bottom, followed by 1 (10-ounce) package thawed frozen green peas, 1 medium diced green bell pepper, the crumbled turkey bacon, 1½ cups cauliflower or broccoli florets, 2 thinly sliced stalks celery, and 5 sliced green onions on the top.
- In a bowl stir together 1 cup reduced-fat mayonnaise, 1 Tbsp. fresh lemon juice and 1 Tbsp. granulated sugar. Spread over the top of the salad. Sprinkle 4 ounces shredded reduced-fat cheddar cheese on the top. Cover with plastic wrap and refrigerate for at least 12 hours before serving.
Makes 8-10 servings.