Ingredients
SALAD:
4 medium ripe tomatoes, rinsed
1 carrot, ribboned (peel carrot and with peeler to make ribbons)
1 cucumber, sliced
1 jar beets, sliced
1 1/2 cup avocado peeled and diced
salt and ground pepper to taste
DRESSING:
4 oz. cream cheese, softened
1 1/2 TBSP white vinegar
1/4 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream
1/4 cup milk
1 tsp grated lime rind
1/2 tsp salt
Preparation
Slice tomatoes crosswise about 1/2 inch thick. Place 1 tomato slice on each of 4 serving plates; sprinkle with salt and pepper. Add about 1-2 TBSP avocado then top with 2 slices beets, 2-3 slices cucumber and 2-3 carrot ribbons. Repeat layers 2 times, ending with avocado. Drizzle 2-3 TBSP dressing over each ‘stack’. Sprinkle with freshly ground pepper.
