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.
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.
Ingredients
iceberg lettuce, kidney beans, tomatoes, cucumber, carrot, nonfat sour cream, low-fat ranch dressing, reduced-fat sharp cheddar cheese