|Iceberg lettuce||3 Cup (48 tbs), torn|
|Canned kidney bean||15 Ounce, drained, rinsed|
|Broccoli flowerets||2 Cup (32 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Green pepper||2 Cup (32 tbs) (1 Inch Chunks)|
|Hard-cooked eggs||3 , sliced|
|Low fat yogurt||8 Ounce|
|Low calorie salad dressing||20 Gram (Low Calorie Buttermilk Salad Dressing Mix)|
|Sliced green onions||1 Dash (For Garnishing)|
|Cherry tomatoes||1 Dash, halved (For Garnishing)|
|Parsley sprigs||1 Dash (For Garnishing)|
Layer lettuce, beans, broccoli, carrots, green pepper, and eggs in a large salad bowl.
Combine yogurt and salad dressing mix, stir well.
Spread over top of salad.
Garnish with green onions, cherry tomato halves, and parsley sprigs.