Ingredients

Yield: 8 servings

For Salad:
2 cups shredded red cabbage
2 cups torn lettuce
2 cups grated carrots
2 cups sliced mushrooms
6 hard-cooked eggs, sliced
2 cups frozen peas
1 cup grated Monterey Jack cheese
Garnish: Chopped parsley, green pepper, cheddar cheese

For Dressing:
8-ounces cream cheese, softened
1/2 cup buttermilk
1 cup Best Foods mayonnaise
1/4 teaspoon garlic powder
1 tablespoon dried minced onion
1 teaspoon MSG
1 tablespoon dried parsley flakes
1/4 teaspoon pepper

Prepare Salad:
Using steel blade of a food processor, slice cabbage, eggs, and mushrooms. With grater attachment, grate carrots and cheese. Layer ingredients in a trifle bowl or glass bowl. Spread half of the dressing on top. Garnish with chopped green pepper, parsley, or grated cheddar cheese. Serve remaining dressing at table.

Directions

Prepare Dressing:

Beat cream cheese. Slowly add buttermilk. Stir in mayonnaise and seasonings; mix well.

Each serving of salad with dressing contains 251 calories, 15g fat, 334mg sodium, 91mg cholesterol, 54% of calories from fat.