7-Layer Mexican Salad

• 1 cup fresh chopped spinach leaves
• 1/4 medium tomato, chopped
• 2 Tbsp. green onions, chopped
• 2 large black olives, sliced
• 1/4 cup red kidney beans, cooked or canned without added salt, drained
• 1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 2 Tbsp. TACO BELL Thick & Chunky Mild Salsa
• 1 Tbsp. KRAFT Lite Ranch Dressing
• 1 small whole wheat
• 1 tsp. trans fat free canola-based soft margarine
• 6 oz. nonfat yogurt, favorite flavor
• 8 fl oz (1 cup) drinking water

1. Layer spinach, tomato, onion, olives and beans; top with cheese, salsa and dressing.
2. Cover.
3. Refrigerate until ready to serve.
4. Spread bagel with margarine, and enjoy with yogurt.
5. Serve meal with a glass of water.

spinach leaves, tomato, green onions, black olives, red kidney beans, milk, taco, dressing, whole wheat, trans fat free, nonfat yogurt, water

Taken from www.kraftrecipes.com/recipes/7-layer-mexican-salad-59289.aspx (may not work)