COOKING LIGHT SEVEN-LAYER SALAD

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Cooking Light Seven-Layer Salad image

From June 2006 Cooking Light magazine. This salad is even better made up to a day ahead of time; cover with plastic wrap and refrigerate overnight.

Provided by Bren in LR

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 cups torn iceberg lettuce
1 (15 ounce) can rinsed and drained kidney beans
2 cups diced tomatoes
1 cup diced cucumber
1 cup julienne-cut carrot
1/2 cup nonfat sour cream
1/2 cup light ranch dressing
1/2 cup pre-shredded reduced-fat sharp cheddar cheese

Steps:

  • Layer lettuce, kidney beans, tomatoes, cucumbers and carrots in a large bowl.
  • Combine the sour cream and ranch dressing and spread mixture over the top of the carrots.
  • Top with the pre-shredded cheese, cover and chill.

Nutrition Facts : Calories 224.3, Fat 11.9, SaturatedFat 2.3, Cholesterol 10.5, Sodium 526.9, Carbohydrate 22.2, Fiber 6.2, Sugar 7.7, Protein 8.7

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