Cooking Light's Seven-Layer Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From the June 2006 issue of Cooking Light magazine. They recommend serving this with their Creamy Stove-Top Macaroni and Cheese for a complete meal. I like the addition of the kidney beans as a protein source. Can be whipped up quickly for dinner, or made ahead and refrigerated overnight. I haven't made the full salad, and instead downsized to fit in a small loaf pan for just my Hubby and myself. Ingredients:
6 cups iceberg lettuce, torn |
1 (15 ounce) can kidney beans, rinsed and drained |
2 cups tomatoes, diced |
1 cup cucumber, diced |
1 cup carrot, julienne-cut |
1/2 cup nonfat sour cream |
1/2 cup low-fat ranch dressing |
1/2 cup reduced-fat sharp cheddar cheese, shredded |
Directions:
1. Layer lettuce, beans, tomatoes, cucumbers, and carrots in that order in a large bowl.
2. Combine sour cream and ranch dressing.
3. Spread dressing mixture over carrot layer.
4. Top with shredded cheddar cheese.
5. Cover and chill.
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