Shop Ingredients 
7-Layer Salad
Prep: 20 minutes plus chilling
Cook: 5 minutes • Serves: 12
1 cup PICS mayonnaise
1 cup PICS plain Greek yogurt
2 tablespoons PICS Dijon mustard
1 tablespoon PICS honey
1 large head romaine lettuce, chopped
1 teaspoon PICS salt
1 teaspoon PICS ground black pepper
1-1/2 cups quartered red and/or yellow grape tomatoes
1-1/2 cups PICS crumbled blue cheese
2 ears fresh sweet corn, husks and silks removed, kernels cut from cobs (about 1 cup)
1 cup sliced green onions plus additional for garnish (optional)
1 cup thinly sliced radishes
1.In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate. Makes about 1 cup bacon.
2.In medium bowl, whisk mayonnaise, yogurt, mustard and honey. Makes about 2 cups dressing.
3.In bottom of 3-quart glass trifle dish or deep bowl, spread lettuce; sprinkle with salt and pepper. Layer bacon, tomatoes, cheese, corn, onions and radishes over lettuce; spread dressing over radishes. Cover salad with plastic wrap; refrigerate at least 2 or up to 6 hours. Makes about 12 cups salad.
4.Serve salad garnished with onions, if desired.
Approximate nutritional values per serving (1 cup):
313 Calories, 27g Fat (8g Saturated), 36mg Cholesterol, 748mg Sodium,
9g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 10g Protein