• 1 head of Romaine (Cos) lettuce, washed, dried and chopped
• 1 red sweet pepper, washed, dried, trimmed and chopped
• 2 stalks celery, washed, dried, trimmed and chopped
• 2 medium tomatoes, trimmed and chopped
• 1 cup (150g) thawed frozen peas
• 6 spring onions, trimmed and chopped
• 1 cup (120g) low fat sharp/strong cheddar, grated
• 6 slices streaky bacon, cooked crisp, and crumbled
• 1 cup (220g) low fat or fat free garlic and herb/Ranch salad dressing

• You can use iceberg lettuce if you wish, but we love the slightly bitter taste of romaine. Cut or break into bite sized pieces. You don't want pieces that are overly large, just what can fit in the mouth on one fork.
• Chop your peppers and celery into a 1/4 to 1/2 inch dice. I like to trim the strings from the celery before chopping. This is easily done by grasping the ends of the strings between your thumb and the blade of a knife and pulling them down the length of the stalk. 
• To trim the tomatoes, core and cut into eighths. Remove and discard seeds and then chop.
• I like to use the frozen baby peas.
• Grate your own cheese.
• Spring onions are also what is known as green onions or scallions.
• If you can get the dry cured bacon, then use it. Don't be tempted to use ready made bacon or artificial bacon bits.
• I used low fat Hidden Valley Ranch dressing.

Prep everything before you start layering

Having all your vegetables washed, dried, chopped, and ready to go makes the layering smooth and keeps the salad crisp.

Use strong cheddar for maximum flavor with less cheese

A sharp, full‑flavored cheddar means you can use a smaller amount while still getting that rich, savory bite in every layer.

Choose a smoky, good‑quality bacon

Because you only use a little, a dry‑cured, oak‑smoked streaky bacon adds the perfect hint of smokiness without overpowering the salad.

Thaw peas properly for the best texture

Frozen peas work beautifully — just pour boiling water over them and drain well. This keeps them bright, sweet, and crisp instead of soggy.

Layer twice for even flavor

The double layering ensures every serving gets a perfect mix of vegetables, cheese, bacon, and dressing. A little dressing in the middle and on top goes a long way toward flavor without heaviness.

No need to chill overnight

Unlike traditional full‑fat layered salads, this lighter version can be served right away — the vegetables stay crisp and fresh without resting overnight.

Use a clear glass dish for presentation

A 9x13 glass baking dish shows off the colorful layers beautifully and makes this salad extra appealing on a potluck table.

Make it smaller for two

This recipe scales down easily — perfect when you want a fresh, crisp salad without leftovers. This is often something I do.

Choose a flavorful low‑fat ranch dressing

A garlic‑and‑herb ranch adds creaminess and flavor while keeping the salad light and diabetic‑friendly.

Expect an empty dish!

This salad is always a crowd‑pleaser — I always bring home an empty pan, which says everything about how delicious it is!

• You can use any kind of potatoes you wish to use. Peel or not as desired. I like to use a good roasting potato such as a Russet, Yukon Gold, Maris Piper, or King Edward.
• I use North American style chili powder which has been mixed with other things such as oregano. It is not as ferocious as UK chili powder.
• Make sure you don't use onion or garlic salts.
• I use light olive oil.
• I like the Green Tabasco, but you can use any hot sauce you enjoy. Sriracha is nice.
• Make sure you use a cheese that will melt easily and stand up well to the other flavors. I used a medium cheddar.

1. Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with aluminum foil. Spray with non-stick baking spray. Set aside. (Alternately you can brush the tray with butter or oil.)
2. Toss the Potatoes into a bowl along with the seasonings, oil and hot pepper sauce. Mix everything well together. (I use my hands to do this so that all of the potatoes get coated evenly.)
3. Tip out onto the baking sheet. Spread them out evenly. (Make a nice even layer so that they can all crisp up.)
4. Bake for 10 minutes. Remove from the oven and flip the potatoes over. (I use a spatula for this and spread them out evenly again.)
5. Return to the oven and roast for a further 10 minutes. They should be tender by then. (The tip of a knife should insert easily.)
6. Sprinkle with the cheese and return to the oven only long enough for the cheese to melt. (Don't let the cheese get browned.)
7. Sprinkle with the spring onions and serve immediately with sour cream if desired. (You can add any toppings or additions that you enjoy.)

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