12-Layer Salad & Garlic Dressing

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12-Layer Salad (3 pts.)

(WW Points = 3)

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, 13 g protein, 9 gm fiber

Exchanges: 1/2 grain, 1 lean meat, 3 vegetables, 1/2 fat, 1 other

carbohydrate.