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Layered Picnic Salad

Pillsbury Kitchens
Updated May 7, 2009
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As colorful and bright as a summer's day, this salad offers plentiful servings of flavor, crunch and texture.

Layered Picnic Salad

  • 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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