Source: Recipe created Holly Clegg, reprinted with permission from Holly Clegg's Trim & Terrific? Home Entertaining the Easy Way, ©2003 by Holly Clegg.

The perfect salad that can be made ahead, chock full of wonderful ingredients and topped with a light, creamy Dijon dressing.

Servings

6 cup salad greens (including 1 cup baby spinach, if desired)
0.5 cup shredded carrots
0.5 cup fresh chopped red onion
1 cup Peas, green, sweet, frozen , thawed
8 oz fresh cherry tomatoes , halved
2 oz prosciutto , chopped
0.5 cup Cheese, mozzarella, reduced fat, shredded
0.75 cup low fat buttermilk
0.75 cup fat free sour cream
2 tsp dijon mustard
0.5 tsp dried basil
0.5 tsp salt
0.5 tsp black pepper

1 In a 3-quart oblong casserole dish, layer the greens, carrots, red onion, peas, tomato halves, prosciutto, and mozzarella.
2 In a medium bowl, mix together the buttermilk, sour cream, Dijon mustard, basil leaves, salt, and pepper. Blend well with a fork.
3 Carefully spread the dressing over the salad, spreading to cover. Do not toss!
4 Cover with plastic wrap and refrigerate for at least 2 hours or overnight, to blend flavors before serving.

Tip: This salad is best when made the night before and then conveniently pulled out when ready to serve. You may also make it just a couple of hours ahead of time.