New Layered Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
4 cups torn mixed greens
1 15-ounce can garbanzo beans, drained
1 cup red and/or yellow cherry tomatoes, quartered or halved
1 cup thinly sliced fennel bulb or celery
1 cup chopped yellow and/or red sweet pepper
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 smoked 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 pepper, turkey ham, and green onions.
2 For dressing, stir together mayonnaise dressing or salad dressing, milk, snipped fennel tops or fennel seed, and white or black pepper. Spread the dressing over the top of the salad, sealing to the edge of the bowl. Cover tightly with plastic wrap. Refrigerate for 4 to 24 hours.
3 Before serving, top salad with shredded cheese; toss gently to mix.
2 For dressing, stir together mayonnaise dressing or salad dressing, milk, snipped fennel tops or fennel seed, and white or black pepper. Spread the dressing over the top of the salad, sealing to the edge of the bowl. Cover tightly with plastic wrap. Refrigerate for 4 to 24 hours.
3 Before serving, top salad with shredded cheese; toss gently to mix.
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