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Layered Picnic Salad

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Layered Picnic Salad
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12
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As colorful and bright as a summer's day, this salad offers plentiful servings of flavor, crunch and texture.

Ingredients

4
cups shredded lettuce
1
bag (16 oz) broccoli slaw mix (shredded broccoli)
2
cups shredded carrots (3 medium)
1
medium yellow bell pepper, chopped (1 cup)
1
can (15 oz) garbanzo beans, drained, rinsed
8
oz mozzarella cheese, cut into 1/2-inch cubes (1 3/4 cups)
2
cups chopped plum (Roma) tomatoes (about 6 medium)
1/2
cup mayonnaise
1/2
cup ranch dressing
1/2
teaspoon Italian seasoning
2
tablespoons chopped fresh parsley

Directions

  • 1 In 5- to 6-quart clear glass or plastic bowl, layer lettuce, broccoli slaw mix, carrots, bell pepper, beans, cheese and tomatoes.
  • 2 In small bowl, mix mayonnaise, dressing and Italian seasoning. Spread over top of salad. Sprinkle with parsley. Serve immediately, or cover and refrigerate up to 8 hours before serving. If desired, toss before serving.
Tips  

Look for the lettuce, broccoli slaw mix and shredded carrots in bags in the produce department. These great time-saving products plus precut cubes of cheese help make this salad super quick and easy to put together.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
160
)
Daily Value
Total Fat
17g
27%
(
Saturated Fat
4 1/2g
22%
,
Trans Fat
0g
)
Cholesterol
20mg
6%
Sodium
300mg
12%
Potassium
420mg
12%
Total Carbohydrate
17g
6%
(
Dietary Fiber
5g
18%
,
Sugars
3g
)
Protein
10g
Daily Value*:
Vitamin A
90%
90%
Vitamin C
110%
110%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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