I needed something different to jazz up dinner. I came across this salad and it's wonderful, we loved it!
Italian Layered Salad
6 cups bite-size pieces iceberg lettuce (1 lb)
1 bag (16 oz) broccoli slaw (6 cups)
1 can (15 to 16 oz) garbanzo beans, rinsed, drained (I used a low sodium version)
1/2 cup chopped red onion
1 medium red bell pepper, chopped (1 cup)
1 cup mayonnaise or salad dressing (I used a light version)
1/2 cup creamy Italian dressing
1/4 cup shredded Asiago cheese (1 oz)
2 tablespoons chopped fresh parsley
In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
In small bowl, mix mayonnaise and Italian dressing until well blended; spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours or overnight. Sprinkle with parsley just before serving. 16 servings.
1 Serving: Calories 190 (Calories from Fat 140); Total Fat 15g (Saturated Fat 2.5g); Cholesterol 10 mg; Sodium 210mg: Total Carbohydrate 11g (Dietary Fiber 3g) Protein 4g % Daily Value: Vitamin A 20%; Vitamin C 8%; Calcium 6%; Iron 6%; Exchanges: 1/2 Starch, 1 Vegetable, 3 Fat Carbohydrate Choices: 1
*Recipe from 2005 Betty Crocker New! Recipe Cards Cookbook