Description
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.
Ingredients
- Iceberg Lettuce
- Kidney Beans
- Tomatoes
- Cucumber
- Carrot
- Nonfat Sour Cream
- Low-fat Ranch Dressing
- Reduced-fat Sharp Cheddar Cheese
Instructions
- 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