Six Layer Salad

Ingredients

• 1-1/2 cups uncooked small pasta shells

• 1 tablespoon vegetable oil

• 3 cups shredded lettuce

• 3 large hard-boiled large eggs, sliced

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 2 cups shredded cooked chicken breast

• 1 package (10 ounces) frozen peas, thawed

DRESSING:

• 1 cup mayonnaise

• 1/4 cup sour cream

• 2 green onions, chopped

• 2 teaspoons Dijon mustard

• TOPPINGS:

• 1 cup shredded Colby or Monterey Jack cheese

• 2 tablespoons minced fresh parsley

Directions

• Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat.

• Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight.

• Just before serving, sprinkle with cheese and parsley.

Nutrition Facts: 3/4 cup: 310 calories, 22g fat (5g saturated fat), 84mg cholesterol, 287mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 14g protein.