Layered Vegetable Salad

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.

1,584views
1 users rated this recipe an average rating of 3.0
  • Makes: 8 servings
  • Yields: 8 to 10 side-dish servings
  • Prep: 35 mins
  • Chill: 4 hrs
Rate me!


Layered Vegetable Salad
Ingredients
6
cups torn mixed salad greens
1
15 ounce can garbanzo beans, rinsed and drained, or one 10-ounce package frozen peas, thawed
1
cup cherry tomatoes, quartered or halved
1
cup thinly sliced fennel bulb or broccoli florets
1
cup chopped yellow and/or red sweet pepper (1 large)
6
ounces diced cooked ham (1 cup)
1/4
cup thinly sliced green onions (2)
1
cup mayonnaise, light mayonnaise dressing, or salad dressing
2
tablespoons milk
1
tablespoon snipped fennel tops (optional)
1/8
teaspoon ground white pepper or black pepper
3/4
cup shredded smoked cheddar cheese or cheddar cheese (3 ounces)
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 lightly to coat evenly. Makes 8 to 10 side-dish servings.
Nutrition Facts (Layered Vegetable Salad)
    Per serving:
  • 352 kcal cal.,
  • 29 g fat
  • (6 g sat. fat,
  • 13 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 34 mg chol.,
  • 676 mg sodium,
  • 13 g carb.,
  • 6 g fiber,
  • 3 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X