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SUMMER DELI STACK




Source of Recipe


Chef Troy Lilly/Southern Hills Medical Center


List of Ingredients




4 leaves green Leaf Lettuce
6 oz “Sara Lee” Deli Meat diced medium
1 small yellow tomato, diced small
1 medium grilled red pepper
1 small red onion, diced small
5 medium mushrooms, sliced thinly
2 oz sun dried tomatoes
3 oz Fat Free Italian Dressing

Recipe



Take all above ingredients, starting with green leaf lettuce and ending with mushrooms. Layer into two 3-inch springform pans or one small loaf pan. making you sure press very firmly after each item. This will help keep its form, after removing from pans. Then take the sundried tomatoes and dressing mix in small bowl. Divide them equally between the pans. Place in cooler for about an hour. Serves 2 (Only 193 calories per serving). Garnish with fresh baguette style bread and a fresh herb sprig.