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Cooking Light's Seven-Layer Salad

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“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.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Layer lettuce, beans, tomatoes, cucumbers, and carrots in that order in a large bowl.
  2. Combine sour cream and ranch dressing.
  3. Spread dressing mixture over carrot layer.
  4. Top with shredded cheddar cheese.
  5. Cover and chill.

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