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Fiesta Layered Salad

Categories: No cook, Vegetarian
Type: Salads

This salad is almost too pretty to eat, with layers of green avocado, red tomato, and yellow cheddar cheese.

Serves: 8 servings


  • 3/4 cup nonfat or light sour cream
  • 3/4 cup nonfat or reduced-fat mayonnaise
  • 8 cups torn romaine lettuce
  • 1 can (1 pound) red kidney beans, rinsed and drained
  • 1 cup shredded nonfat or reduced-fat Cheddar cheese
  • 1 cup chopped green bell pepper
  • 1/2 medium sweet onion, thinly sliced
  • 1 cup diced plum tomato
  • 1 cup diced avocado
  • 1/4 cup shredded nonfat or reduced-fat Cheddar cheese
  • 1/4 cup sliced black olives

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  1. Place the sour cream and mayonnaise in a small bowl. Stir to mix well, and set aside.
  2. Place the lettuce in a 3-quart glass serving bowl. Arrange the kidney beans in a layer over the lettuce, followed by layers of cheese, green pepper, onion, tomato, and avocado. Spread the sour cream mixture over the avocado layer, and garnish with a sprinkling of cheese and olives.
  3. Cover the salad, and chill for 3 to 5 hours. Toss to mix well just before serving.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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