Prep 10 mins
Cook 0 mins
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.
- 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
- 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.
Great mix of veggies. The salad dressing was just OK. I guess I'm just not the biggest fan of Ranch. My husband Hoover'd this up!
Yum. Cool, crisp, healthy, tasty! I halved the recipe in a glass loaf pan, but I went ahead & used the full can of beans (mostly b/c I didn't want to find another use for the leftover beans). I added a couple tablespoons of chopped red onion (with the lettuce) & used full-fat cheese. I made this the night before serving on a crazy weeknight with Skillet Mini Meatloaves, and the flavors had melded well.
I love Cooking Light's Salads and I love 7-Layer Salad. This one is delicious! Much much lower in calories and fat than the traditional but certainly not lacking in taste. We really liked this and felt healthy eating it. Thanks