Overnight Layered Salad

Serves: 10-12
WW Points per Serving: 1

Recipe from Holly Clegg's Trim & Terrific™ Home Entertaining the Easy Way, ©2003 by Holly Clegg.

6 to 8 cups - Torn Salad Greens (including 1 cup baby spinach, if desired)
1/2 cup - Shredded Carrots
1/2 cup - Chopped Red Onion
1 cup - Frozen Peas, thawed
1 cup - Cherry Tomato halves
2 ounces - Prosciutto (seasoned Italian-style ham), chopped
1/2 Cup (2-ounces) - Shredded Part-Skim Mozzarella Cheese
3/4 cup - Lowfat Buttermilk
3/4 cup - Fat-Free Sour Cream
2 tsp - Dijon Mustard
1/2 tsp - Dried Basil Leaves
1/2 tsp - Salt
1/2 tsp - Pepper

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