Layered Vegetable Salad
Recipe from
Better Homes and Gardens
Using bagged salad greens gives you a head start on putting this layered salad together. Diced chicken or turkey can be used instead of ham.
Servings:
Makes 8 to 10 side-dish servings
Prep Time:
35 mins
Total Time:
4 hrs 35 mins
Ingredients
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6 cupstorn mixed salad greenssee savings
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1 15-ounce cangarbanzo beans, rinsed and drained, or one 10-ounce package frozen peas, thawedsee savings
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1 cupcherry tomatoes, quartered or halvedsee savings
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1 cupthinly sliced fennel bulb or broccoli floretssee savings
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1 cupchopped yellow and/or red sweet pepper (1 large)see savings
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6 ouncesdiced cooked ham (1 cup)see savings
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1/4 cupthinly sliced green onions (2)see savings
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1 cupmayonnaise,light mayonnaise dressing, or salad dressingsee savings
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2 tablespoonsmilksee savings
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1 tablespoonsnipped fennel tops (optional)see savings
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1/8 teaspoonground white pepper or black peppersee savings
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3/4 cupshredded smoked cheddar cheese or cheddar cheese (3 ounces)see savings
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Directions
1.
Place mixed greens in the bottom of a 3-quart clear salad bowl. Layer in the following order: garbanzo beans, tomatoes, sliced fennel, sweet pepper, ham, and green onions.
2.
For dressing, stir together mayonnaise, milk, snipped fennel tops (if desired), and white pepper. Spoon dressing over salad. Cover tightly with plastic wrap. Chill for 4 to 24 hours.
3.
Before serving, top salad with shredded cheese; toss lighttly to coat evenly.
4.
Makes 8 to 10 side-dish servings
Nutrition information
Per serving: Calories 352, Total Fat 29 g, Saturated Fat 6 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 13 g, Cholesterol 34 mg, Sodium 676 mg, Carbohydrate 13 g, Total Sugar 3 g, Fiber 6 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 84%, Calcium 12%, Iron 7%. Exchanges: Vegetable 1, Starch .5, Lean Meat 1, Fat 5. Percent Daily Values are based on a 2,000 calorie diet.
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