Wednesday, May 4, 2011

Italian Layered Salad

I needed something different to jazz up dinner. I came across this salad and it's wonderful, we loved it!
Italian Layered Salad
Around here we usually have turkey burgers. Last night we had beef burgers and this salad paired very nicely with them.
Italian Layered Salad2
Next time I think I'll layer the dressing while layering the other ingredients instead of adding it all on top.

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

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