*Layered Chopped Salad for One*
Serves one (is easily multiplied up)

I love layered salads, but with only two of us in the house, making a large one is highly impractible.  So I adapted a few of my favourite recipes and scaled them down to one.

For the salad layers:
2 TBS thawed petit pois
2 radishes, trimmed and thinly sliced
1 TBS chopped red onion
2 TBS chopped other vegetable (I used courgettes today, but you can use any vegetable
you want, raw or cooked)
1/2 tomato, thinly sliced
1/2 hard boiled egg, chopped
 a baby gem lettuce, shredded

For the dressing:
2 TBS no fat mayonnaise
1 tsp water
1 tsp olive oil
pinch salt
pinch black pepper
pinch onion powder
pinch garlic powder
pinch chili powder
pinch  paprika
1/4 tsp sugar
1/4 tsp dried basil
1/4 tsp dried oregano

To finish:
1 TBS finely grated Pamesan Cheese
1 slice of streaky bacon, cooked until crisp and crumbled

First make the dressing.  Whisk all of the ingredients together.  Taste and adjust seasoning as required.  Set aside to allow the flavours to meld.

Layer the salad ingredients in an individual serving sized ramekin, in the order given, beginning with the peas and ending with the lettuce.  (I used fluted glass dessert bowls, each holding about 1 1/2 cups)  Lightly press ingredients down to compact a tiny bit.  Spoon the dressing over top to cover.  Cover and chill until you are ready to serve, over night if possible.  Sprinkle with the Parmesan Cheese and bacon bits just prior to serving.  Delicious!