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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.

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  • Makes: 8 servings
  • Yields: 8 to 10 side-dish servings
  • Prep: 35 mins
  • Chill: 4 hrs

Layered Vegetable Salad



  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



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