7-Layer Mexican Salad
Source: www.kraftrecipes.com/recipes/7-layer-mexican-salad-59291.aspx
Ingredients
- 4 cups fresh chopped spinach leaves
- 2 medium tomatoes, chopped
- 1/2 cup green onions, chopped
- 8 large black olives, sliced
- 1 cup red kidney beans, cooked or canned without added salt, drained
- 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
- 1/4 cup TACO BELL Thick & Chunky Mild Salsa
- 1/4 cup KRAFT Lite Ranch Dressing
- 4 small whole wheat s
- 4 tsp. trans fat free canola-based soft margarine
- 4 kiwi
- 32 fl oz (4 cups) drinking water
Directions
- Layer spinach, tomato, onion, olives and beans divided evenly into 4 servings; top each with 1/4 cup cheese and 1 Tbsp.
- each salsa and dressing.
- Cover.
- Refrigerate until ready to serve.
- Enjoy with a bagel spread with margarine and a kiwi per person.
- Serve each person an 8 fl oz glass of water with the meal.