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Cooking Light Seven-Layer Salad

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Bren in LR
Contributor
@Bren in LR
Contributor
"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."
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  1. Bren in LR
    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.
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