Skip to Content
Menu

Italian Layered Salad

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Apr 4, 2008
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Luscious layers of colorful veggies beg to be munched. This salad comes party-sized for those special occasions.

Italian Layered Salad

  • Prep Time 20 min
  • Total 2 hr 20 min
  • Servings 16
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 6 cups bite-size pieces iceberg lettuce (1 pound)
  • 1 bag (16 ounces) broccoli slaw (6 cups)
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1/2 cup chopped red onion
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 cup mayonnaise or salad dressing
  • 1/2 cup creamy Italian dressing
  • 1/4 cup shredded Asiago cheese (1 ounce)
  • 2 tablespoons chopped fresh parsley

Instructions

  • Step 
    1
    In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
  • Step 
    2
    Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

Nutrition

185 Calories
15g Total Fat
4g Protein
12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
135
Total Fat
15g
0%
Saturated Fat
3g
0%
Cholesterol
10mg
0%
Sodium
210mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
3g
0%
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
76%
76%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved