12 Layer Salad
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
***Dressing***
3/4 cup fat-free mayonnaise or salad dressing
3/4 cup nonfat sour cream
4 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon dried tarragon
***Salad Layers**
2 cups sliced fresh spinach
2 medium carrots, peeled and shredded
1 1/2 cup sliced celery
2 cups shredded red cabbage
2 cups small or chopped broccoli florets
2 cups shredded iceberg lettuce
1 medium yellow bell pepper, seeded and thinly sliced
1 medium sliced tomato
1 1/2 cup cooked and chilled green beans
1 cup finely chopped fresh parsley, divided
1 can (15 ounce size) red kidney beans, rinsed and drained
1 medium red onion, thinly sliced
3 large hard-boiled eggs, shelled and sliced
Directions:
Whisk together the mayonnaise, sour cream, garlic, basil, oregano, and tarragon in a bowl. Cover the bowl and chill the dressing mixture until serving time (or at least 30 minutes).
In a 2 1/2 quart or larger glass bowl, layer the spinach, shredded carrots, celery, cabbage, broccoli, lettuce, bell pepper, tomato, green beans, half of the parsley, the kidney beans, and onion.
Spread the dressing mixture evenly over the top of the salad. Sprinkle the top of the dressing with the remaining parsley.
If serving immediately, toss the layers of the salad to coat them in the dressing. Place the hard boiled egg slices on top of the salad.
Otherwise, cover the salad and refrigerate for up to 24 hours. Toss the salad and add the egg slices just before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/670/12-Layer-Salad100410.shtml
Recipe ID: 71283
Nutrition:
per serving: 213 calories, 3g fat, 36g carbohydrates, 13g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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