7-Layer Salad Recipe

This is a very popular potluck recipe in some areas of the United States. Now you have a lighter version to bring, and no one will be the wiser.

Ingredients:

• 8 cups of shredded Romaine or green leaf lettuce
• 1 green pepper, chopped
• 2 cups sliced mushrooms or carrots
• 1 1/2 cups canned kidney or garbanzo beans, rinsed and drained
• 1 1/2 cups frozen peas (run cold water over them in a strainer to partially thaw)
• Dressing:
  6 tablespoons light Miracle Whip® (or other light mayo)
  6 tablespoons light or nonfat sour cream
  6 tablespoons low-fat milk or fat-free half-and-half
  3/4 teaspoon garlic powder
  1 1/2 teaspoons crumbled oregano leaves
  1 1/2 teaspoons black pepper
  1 cup, packed, reduced-fat sharp cheddar cheese
  1/4 cup less-fat bacon bits (optional)

Preparation:

1. Assemble the first five layers in a 9x13-inch glass dish.
2. In a separate bowl, beat dressing ingredients together with wire whisk. Spread over the top layer in the glass dish with a spatula.
3. Sprinkle cheese and bacon bits (if desired) evenly over the top of salad. Cover with plastic wrap and keep in refrigerator until ready to serve.

Yield:

12 servings

Nutritional Information:

Per serving: 115 calories, 7 g protein, 12 g carbohydrate, 4.5 g fat, 1.6 g saturated fat, 5 mg cholesterol, 4 g fiber, 247 mg sodium. Calories from fat: 35%.