Name: Pot Luck Salad (Low Fat)
Prep time: 15 min
Total time: 15 min
Yield: Serves 10
Ingredients: 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 choppeed; 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

If you’re looking for a fresh, colorful salad that’s perfect for potlucks, BBQs, or easy summer suppers, this Low Fat Pot Luck Salad is a guaranteed crowd‑pleaser. It has all the b-auty and flavor of the classic layered salad, but with half the fat and calories and a wonderfully diabetic‑friendly twist.

Crisp romaine, sweet peppers, juicy tomatoes, peas, spring onions, sharp cheddar, and smoky bacon are layered twice for maximum crunch and flavor, all brought together with a light ranch dressing that keeps things creamy without weighing the salad down. It’s simple to make, easy to transport, and always disappears fast — I never bring home anything but an empty dish.

This delicious salad is something that I often make to take to pot luck suppers, BBQ's and get-togethers. Its easy to make and keeps very well. Unlike the other layered salads you can also put it together at the last minute. There is no need to let it sit for 24 hours before serving and eating it.

If you use low fat ingredients, such as a low fat cheese and a low fat dressing. It also uses less bacon than the regular salad. You still get the slight smoky crunch and saltiness of the bacon without it going over the top.

Frozen peas add a lovely pop of color. I like to use the baby peas because they are sweet and tender. If you are lucky enough to have fresh peas then by all means use them! If you are not a fan of peas you can also use edamame beans or chick peas, haricot beans, black beans or even sweet corn. All work very well.

I used red peppers but a mix of different colored peppers works very well and is very colorful. I like the mildness of the spring onions You could use red onions in their place if you wish.

This is a salad that always goes down a real treat whenever I bring it to a get-together or potluck supper. I always bring home an empty dish. People really love it and the fact that it is lower in fat is all a part of its appeal.

Yes, it IS possible to cut out the fat and calories and have something still taste really good!

INGREDIENTS NEEDED

TO MAKE

LOW FAT POT LUCK SALAD

There is nothing too out of the ordinary for this. Simple ingredients put together in the most delicious way.

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

NOTES ON INGREDIENTS

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.

HOW TO MAKE

LOW FAT POT LUCK SALAD

This is a simple matter of prepping a few ingredients and layering them in a 9 by 13 inch dish.

Have all of your ingredients ready to go. (Chop everything individually, and keep separate until you are ready to assemble the dish.)
Take a 9 by 13 inch glass baking dish and layer in half the lettuce, red pepper, celery, tomatoes, peas, onion, cheese, bacon and dressing. (Make sure everything is evenly spread out in neat and even layers.)
Repeat the layers once more.
Cover and chill until ready to serve. (I simply cover this with a layer of plastic cling film. If you have a dish that has a snap on lid, so much the better for transporting it.)

Notes

Unlike the other full fat similar recipe, this does not need to stand overnight prior to serving. In fact you can serve it straight away if you want to.

HINTS AND TIPS FOR SUCCESS

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!

FREQUENTLY ASKED QUESTIONS

WHAT MAKES THIS SALAD LOWER IN FAT?

This version is low in fat, calories, and diabetic‑friendly thanks to the use of a lighter ranch dressing and flavor‑forward ingredients that don’t require large amounts to shine.

DOES IT STILL HAVE CHEESE AND BACON?

Yes! You still get strong cheddar and crispy streaky bacon, but only enough to add richness and flavor without weighing the salad down. A little goes a long way — especially with a smoky, dry‑cured bacon that adds just the right hint of savory depth.

WHAT VEGETABLES GO INTO THE LAYERS?

This salad is wonderfully colorful and crunchy. It includes Cos (Romaine) lettuce, spring onions, tomatoes, celery, red pepper, and bright green peas . Frozen peas work perfectly — just pour boiling water over them and drain well.

DOES IT NEED TO BE MADE THE NIGHT BEFORE?

No overnight wait needed! Unlike the full‑fat version, this lighter salad can be served right away — the layers stay crisp and fresh without resting overnight.

CAN THIS RECIPE BE HALVED FOR A SMALLER GROUP?

The recipe as written makes 10 servings, but can easily be halved for a smaller group, or even adapted to feed only two people.

WHAT KIND OF DRESSING WORKS BEST?

A low‑fat or fat‑free garlic and herb ranch dressing ties everything together beautifully. Because the salad is layered twice, a little dressing goes a long way in adding flavor without heaviness.

A FEW MORE SALADS TO ENJOY

There is nothing to whet the appetite like a tasty salad during these warmer months. Here are a few more favorites that we like!

ALMOST FRIED CHICKEN CHOPPED SALAD - This hearty, flavour‑packed salad proves you can make something truly delicious out of the simplest ingredients. Tender strips of chicken are seasoned, coated and baked until golden and crisp — all the satisfaction of “fried” chicken with none of the fuss or grease. The salad itself is a joyful mix‑and‑match of whatever’s in your kitchen: chopped boiled eggs, crunchy broccoli and cauliflower, cool cucumber, peppery radish (zig‑zag cut for fun!), spring onions, and anything else you fancy — beetroot, carrots, sweet potato, you name it. Everything gets piled onto crisp iceberg lettuce and finished with a generous sprinkle of cheddar and a drizzle of homemade ranch‑style dressing.

GRILLED CHICKEN CAESAR SALAD - This tasty salad is everything you love about a classic Caesar — crisp romaine, smoky bacon, golden homemade croutons, and plenty of Parmesan — but taken to the next level with juicy grilled chicken rubbed in your own Montreal seasoning for incredible flavor. The creamy yogurt‑based dressing is bright with lemon, garlic, Dijon, and a touch of anchovy, making every bite tangy, fresh, and utterly satisfying. Simple ingredients, beautiful textures, and a whole lot of flavor… it’s Caesar Salad Heaven for lunch or a light supper.

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Yield: Serves 10

Author: Marie Rayner

Pot Luck Salad (Low Fat)

Prep time: 15 MinTotal time: 15 Min

Every bit as delicious as the regular version but with half the fat and calories. Easy to make and take along to those summer get-togethers you are invited to, and it's Diabetic friendly on top of it all!

Ingredients

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