Chopped Vegetable Salad

For years I've made many versions of this salad, which I vary depending on whether I'm serving my kids or company. For fun, try new combinations of contrasting colored vegetables, chopped into bite-size pieces. The presentation is quite spectacular when you layer the ingredients in a clear glass serving bowl.

Serves 8

INGREDIENTS
1 head of romaine lettuce (or lettuce of choice), rinsed, spun dry, and torn into bite-size pieces (about 6 cups, loosely packed)
1 cup canned kidney beans, drained and rinsed
1 cup canned garbanzo beans, drained and rinsed
1 bunch beets, cooked, peeled, and chopped
3 large carrots, chopped
3 stalks of celery, chopped
3 fresh ears of corn, grilled or boiled and cut off the cob (or 1 cup defrosted frozen corn)
2 medium tomatoes, chopped
2 cups cooked, chopped turkey or poached chicken breast
1 bunch scallions, chopped
1/2 cup finely chopped, mixed fresh herbs (e.g., parsley, dill, basil)
1/2 cup pitted black olives, optional
1 1/2 cups Low-Fat Ranch Dressing or your favorite purchased low fat dressing

DIRECTIONS
Spread the romaine on the bottom of a large glass bowl, and layer the remaining ingredients on top of the lettuce. Add the dressing, and toss well.

Nutritional Analysis per serving: 217 calories; 25% calories from fat; 6 grams of fat; 357 milligrams of sodium

Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at: http://joanlunden.com/joans_recipes_veg_salad.html#sthash.ULRBDjLx.dpuf