7-Layer Mexican Salad

• 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
• 24 oz. nonfat yogurt, favorite flavor
• 32 fl oz (1 cup) drinking water

1. Layer spinach, tomato, onion, olives and beans divided evenly into 4 servings; top each with 1/4 cup cheese, and 1 Tbsp.
2. each salsa and dressing.
3. Cover.
4. Refrigerate until ready to serve.
5. Enjoy with a bagel spread with 1 tsp.
6. margarine and 6 oz.
7. yogurt per person.
8. Serve each person an 8 fl oz glass of water with the meal.

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

Taken from www.kraftrecipes.com/recipes/7-layer-mexican-salad-59292.aspx (may not work)