Layered Picnic Salad

As colorful and bright as a summer's day, this salad offers plentiful servings of flavor, crunch and texture. MORE+ LESS-

By Pillsbury Kitchens

May 7, 2009

cups shredded lettuce

bag (16 oz) broccoli slaw mix (shredded broccoli)

cups shredded carrots (3 medium)

medium yellow bell pepper, chopped (1 cup)

can (15 oz) garbanzo beans, drained, rinsed

oz mozzarella cheese, cut into 1/2-inch cubes (1 3/4 cups)

cups chopped plum (Roma) tomatoes (about 6 medium)

1/2

cup mayonnaise

1/2

cup ranch dressing

1/2

teaspoon Italian seasoning

tablespoons chopped fresh parsley

Hide Images

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.

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.