Cooking Light Seven-Layer Salad

Submitted by Bren_in_L.R.

"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
• Ingredients: 8
• Serves: 6

ingredients

• 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

directions

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