Layered BLT Salad

Recipe By :JoAnna M. Lund with Barbara Alpert

3 Points per serving

4 cups finely shredded lettuce

1 1/2 cups chopped fresh tomatoes

1/4 cup Hormel bacon bits

4 slices reduced-calorie white bread -- toasted and cubed

1/3 cup shredded Kraft reduced-fat Cheddar cheese -- (1 1/2 ozs.)

1/4 cup Kraft fat-free mayonnaise

1/2 cup Kraft Fat-free Thousand Island dressing

1 teaspoon dried parsley flakes

1. In a 8-by-8-inch baking dish, layer lettuce, tomatoes, bacon bits, toast cubes, and Cheddar cheese. In a medium bowl, combine Thousand Island dressing, mayonnaise, and parsley flakes. Spread dressing mixture evenly over top. Cover and refrigerate at least 30 minutes.

Divide into 4 servings. Serving size (1/4 recipe)

According to the cookbook: Per serving: 175 Cal, 3g Fat, 10g Pro, 27g Carbo, 684mg Sod, 2g Fiber

Healthy Exchanges: 2 3/4 Vegetable, 1/2 Bread, 1/2 Protein, 1 Slider, 5 Opt. Cal.

Diabetic Exchanges: 1 1/2 Starch, 1 Vegetable, 1 Free Vegetable, 1/2 Meat

Source: "Cooking Healthy with a Man in Mind Cookbook" Copyright: "Healthy Exchanges, Inc. 1997; ISBN 0-399-14265-7"

NOTES : Submitted by Dawn