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Italian Layered Salad Recipe


  • Italian Layered Salad
    Italian Layered Salad

    Six cups bite-size pieces iceberg lettuce (One lb)

  • 1 bag (16 ounces) broccoli slaw (6 cups)
  • One and a half can (Fifteen ounces) Green Giant® garbanzo beans, rinsed and drained
  • 1/2 mug chopped red onion
  • One and a half medium red bell pepper, chopped (One cup)
  • One and a half cup mayonnaise or even salad dressing
  • 1/2 cup creamy Italian dressing
  • 1/4 cup shredded Asiago cheese (1 oz)
  • 2 tablespoons chopped fresh parsley

How to make Italian Layered Salad

  • In deep 3-quart serving meal, layer lettuce, broccoli slaw, beans, onion as well as bell pepper.
  • Mix mayonnaise as well as Italian dressing until nicely blended. Spread over veggies. Sprinkle along with cheese. Cover and refrigerate at least 2 hours until cooled or even overnight. Sprinkle with parsley just before serving.
  • Italian Layered Salad is ready to serve.

Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 16 servings