Seven-Layer Salad with Dill-Caper Dressing

1/2 cup sour cream, preferably reduced fat

1 tablespoon Dijon mustard

1 tablespoon chopped fresh dill

1 tablespoon small rinsed capers Salt and coarsely ground black pepper Hot red pepper sauce

2 romaine hearts, trimmed and torn into bite-sized pieces

1/2 pint cherry or grape tomatoes

2 medium carrots, shredded

2 celery ribs, sliced into 1/8-inch-thick pieces

1 medium sweet red or yellow pepper, seeded and thinly sliced

1 cup fresh corn kernels, blanched in boiling water for 2 minutes, drained, and rinsed

1 seedless cucumber , sliced into 1/8-inch-thick rounds