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Layered Picnic Salad

Layered Picnic Salad

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Pillsbury Kitchens

Updated May 7, 2009

Layered Picnic Salad

Layered Picnic Salad

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Prep Time 30 min
Total 30 min
Ingredients 11
Servings 12

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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

Instructions

Step
1

In 5- to 6-quart clear glass or plastic bowl, layer lettuce, broccoli slaw mix, carrots, bell pepper, beans, cheese and tomatoes.
Step
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.

Nutrition

240 Calories

17g Total Fat

10g Protein

17g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 240

Calories from Fat: 160

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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