5NEWS Grill: Layered Salads

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Summer is nearly here, which means several ladies are working to fit into those bikinis! Checkout these yummy yet healthy salad recipes:

Layered Cobb Salad

Ingredients:
6 cups sliced romaine lettuce, washed
1/2 pound grape tomatoes, halved
4 cups cooked chicken, shredded
2 ripe avocados, peeled and diced
1 large red onion, peeled and sliced
1 pound cooked medium-size shrimp, peeled (3/4 lb peeled)
1 cup blue cheese or ranch dressing
6 slices bacon, cooked and crumbled

Directions:
Place sliced lettuce in the bottom of a 14 cups glass bowl or trifle dish.
Pack down slightly.

On top of lettuce, neatly layer tomatoes, chicken, avocados red onion
and shrimp. Press down lightly to compress.

Spread with dressing. Refrigerate at least one hour; sprinkle with bacon just
before serving.

Serves 8

Fruit and Cream Layered Salad

Ingredients:
3 ounces reduced-fat cream cheese
1 TBSP. sugar
2 tsp. lemon juice
1/4 tsp. almond extract
1 (6 oz) carton strawberry yogurt
2 cups reduced-fat whipped topping
3 medium peaches, peeled and sliced
2 cups fresh strawberries, halved
2 cups fresh blueberries
2 cups green grapes
1 (11 oz) can manadarin oranges, drained
1/4 cup sliced almonds, toasted
Whole strawberries for garnish

Directions:
In a small bowl, beat the cream cheese, sugar, lemon juice and extract
until smooth. Add yogurt; beat until blended. Fold in whipped topping.

In a 3 quart trifle bowl, layer the peaches, sliced strawberries and the
blueberries.

Top with half of the whipped topping mixture. Layer with grapes, oranges
and remaining whipped topping mixture.

Refigerate until serving.

Sprinkle with almonds just before serving.

Garnish with whole strawberries.

Serves 13 (3/4 cup servings)

124 calories per serving
4 grams fat (2 grams saturated fat)
5 mg cholesterol
37 mg sodium
22 g carbohydrate
2 g fiber
2 g protein