Chef's Garden Salad
Lots of colorful vegetables are layered with beans, cheese, and bacon to make this main-dish salad. Serve it in a clear glass bowl at parties so guests can see the layers.
Ingredients
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6 cups torn mixed salad greens, torn iceberg lettuce or torn Boston lettuce
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1 15-ounce can garbanzo beans, rinsed and drained
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1 cup shredded carrots
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3 medium tomatoes, seeded and chopped or cut into thin wedges or 10 cherry tomatoes, halved
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1 9-ounce package frozen whole kernel corn
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1-1/2 cups shredded sharp cheddar cheese (6 ounces)
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1 cup broccoli florets
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1/4 cup thinly sliced green onions
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2 slices bacon, crisp-cooked, drained and crumbled, or 1/4 cup finely chopped cooked ham or Canadian bacon
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1 15-ounce can cannellini (white kidney) beans or great Northern beans, rinsed and drained, or one 10-ounce package frozen peas, thawed
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2 hard-cooked eggs, quartered or coarsely chopped
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2 tablespoons snipped fresh parsley (optional)
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Desired salad dressing
Directions
1.
For salad: Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl or 8 individual 16-ounce glasses. Layer ingredients on top of lettuce in the following order: garbanzo beans, carrots, tomatoes, frozen corn, remaining lettuce, 3/4 cup of the cheese, broccoli, green onions, bacon and cannellini beans. Top with remaining cheese.
2.
Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.
3.
To serve, top with hard-cooked eggs and sprinkle with parsley, if you like. Serve with your favorite dressing. Makes 8 servings.
Nutrition information
Calories 396, Total Fat 27 g, Cholesterol 82 mg, Sodium 690 mg, Carbohydrate 29 g, Fiber 7 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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