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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

The New Layered Salad

Makes: 10 servings
Prep 25 mins Chill 4 hrs to 24 hrs
The New Layered Salad
Ingredients
  • 4  cups  torn mixed greens
  • 1 15  ounce can  garbanzo beans, rinsed and drained
  • 1  cup  red and/or yellow cherry tomatoes, quartered or halved
  • 1  cup  thinly sliced fresh fennel bulb or celery
  • 1  cup  chopped yellow and/or red sweet peppers (1 large)
  • 1  cup  diced cooked turkey ham (6 ounces)
  • 1/4  cup  thinly sliced green onions
  • 1  cup  light mayonnaise dressing or salad dressing
  • 2  tablespoons  milk
  • 1  tablespoon  snipped fresh fennel tops or 1 teaspoon fennel seed, crushed
  • 1/8  teaspoon  ground white or black pepper
  • 3/4  cup  shredded reduced-fat or smoke-flavored cheddar cheese
Directions

1. Place mixed greens in the bottom of a 2-1/2-quart clear salad bowl. Layer in the following order: garbanzo beans, tomatoes, sliced fennel or celery, sweet peppers, turkey ham, and green onions.

2. For dressing, stir together mayonnaise or salad dressing, milk, snipped fennel tops or fennel seed, and white pepper. Spread the dressing over the top of the salad, sealing to the edge of the bowl. Cover tightly with plastic wrap. Chill for 4 to 24 hours.

3. Before serving, top salad with cheese; toss gently to mix. Makes 10 side-dish servings.

Nutrition Facts (The New Layered Salad)
  • Servings Per Recipe 10,
  • cal. (kcal) 182,
  • Fat, total (g) 11,
  • chol. (mg) 25,
  • sat. fat (g) 3,
  • carb. (g) 13,
  • fiber (g) 3,
  • pro. (g) 8,
  • vit. A (IU) 486,
  • vit. C (mg) 40,
  • sodium (mg) 538,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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