COOKING LIGHT'S SEVEN-LAYER SALAD
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.
Provided by Ms B.
Categories Greens
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Layer lettuce, beans, tomatoes, cucumbers, and carrots in that order in a large bowl.
- Combine sour cream and ranch dressing.
- Spread dressing mixture over carrot layer.
- Top with shredded cheddar cheese.
- Cover and chill.
Nutrition Facts : Calories 166.2, Fat 5.1, SaturatedFat 0.9, Cholesterol 8.1, Sodium 490.7, Carbohydrate 23.3, Fiber 5.2, Sugar 7.2, Protein 8.5
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