12 Layer Salad

Serving Size : 6

2 cups spinach leaves - sliced
2 medium carrots
1 1/2 cups sliced celery
2 cups red cabbage - thinly sliced
2 cups broccoli florets
2 cups iceberg lettuce - chopped
1 medium yellow bell pepper - sliced
1 medium sliced tomato
1 1/2 cups green beans - cooked crisp tender, cooled
1 cup finely chopped fresh parsley - divided
15 ounces canned red kidney beans - drained and rinsed
1 medium red onion - thinly sliced

Garlic Salad Dressing
3/4 cup fat-free mayonnaise-or fat-free 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
3 large hard-boiled eggs- cut into wedges

Salad Dressing: Combine all ingredients, except eggs; refrigerate until ready to use.

Salad: Layer spinach, carrots, celery, cabbage, broccoli, lettuce, pepper, tomato, green beans, 1/2 cup parsley, kidney beans, and onion in 2 1/2 quart glass salad bowl. Spread dressing over top and sprinkle with remaining 1/2 cup parsley. Serve immediately or refrigerate up to 24 hours.

Before serving, toss salad and place egg wedges on top.

Per serving = 216 calories, 3 gm fat, 109 mg cholesterol, 743 mg sodium, 36 gm carbohydrate, 13gm protein, 9 gm fiber
Exchanges: 1/2 grain, 1 lean meat, 3 vegetables, 1/2 fat, 1 other carbohydrate.