12-Layer Salad

Source: dLife

A beautiful layered vegetable salad topped with garlic dressing.

Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories	363.5
Total Carbs	34.8g
Dietary Fiber	11.8g
Sugars	7.6g
Total Fat	19.4g
Saturated Fat	2.9g
Unsaturated Fat	16.5g
Protein	13g
Sodium	211.4mg
Dietary Exchanges Fat 3 1/2, Meat 1/4, Starch 1 1/4, Vegetable 2, Very Lean Meat
See the Detailed Nutritional Analysis
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2 cup fresh chopped spinach
2 fresh carrots, sliced
1.5 cup fresh chopped celery
2 cup fresh red cabbage, chopped
2 cup fresh broccoli florets (small)
2 cup Lettuce, iceberg, chopped
1 medium bell peppers, sliced (yellow)
1 fresh tomatoes, sliced
1 cup fresh green beans, cooked and drained, until crisp-tender, cooled
1 cup chopped parsley, finely (divided)
10 oz red kidney beans, canned and drained, rinsed
1 red onion, thinly sliced
3 large hard-boiled eggs, cut into wedges
0.75 cup mayonnaise
0.75 cup fat free sour cream
4 medium garlic cloves, minced
1 tsp dried basil
1 tsp ground oregano
0.75 tsp ground tarragon

1 Layer all ingredients, except dressing ingredients and eggs, in a glass bowl. Drizzle with dressing and top with eggs.
2 Toss after everyone gets to see the wonderful layered effect.
3 Whisk together mayonnaise, sour cream, garlic, and herbs until smooth. Chill until ready to use.

This salad can be made up to one day in advance and kept chilled.