Thursday, May 24, 2012

Rainbow Stacked Salad

Serves: 10 Chilling Time: 2 hr Ingredients • 1 cup plain lowfat yogurt • 1/2 cup light mayonnaise • 2 tablespoons chopped fresh chives • 1 (10-ounce) package ranch salad dressing and seasoning mix • 1 head romaine or iceberg lettuce, chopped • 1 (12-ounce) package frozen corn, thawed • 6 to 8 plum tomatoes, chopped • 2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed • 1 (12-ounce) package frozen peas, thawed • 2 cups shredded sharp Cheddar cheese
Instructions 1. In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrigerate. 2. In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill at least 2 hours before serving. 3. Toss with dressing just before serving.

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