Italian Layered Salad

 


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

  • Steps

1 In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
    • 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.

Comments

Post a Comment

Popular posts from this blog

Chorizo and Refried Bean Empanadas

Image
  Ingredients Dough 1 1/4 cups Gold Medal™ all-purpose flour 2 teaspoons sugar 1/8 teaspoon salt 1/2 cup cold butter, cut into small pieces 1 egg, slightly beaten Filling 10 oz Mexican pork chorizo sausage, casings removed 4 cups cooked frijoles de la olla or 2 cans (15 oz each) pinto beans, undrained Steps 1  To make dough, in medium bowl, stir together flour, sugar and salt. Using fingers, cut in butter until mixture is crumbly. Add egg; stir until dough comes together. 2  Place dough on work surface; shape dough into thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour. 3  While dough is chilling, in 10-inch skillet, cook and mash chorizo over low heat 6 to 8 minutes or until it begins to brown. Add frijoles de la olla with the liquid; cook over medium heat. While beans are boiling, mash with potato masher. Continue to cook until beans form a thick paste, about 10 minutes. 4  To assemble and bake empanadas, heat oven to 350°F. On ...
Read more

Taco Hummus and Tortilla Chips

Image
  Ingredients 4 Old El Paso™ flour tortillas for soft taco & fajitas (6 inch) 1 tablespoon water 1 tablespoon plus 1/2 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package) 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), undrained 2 teaspoons olive oil 1 tablespoon lemon juice 1 clove garlic, chopped 2 tablespoons chopped fresh cilantro, if desired 1/4 cup crumbled queso fresco cheese, if desired Steps 1  Heat oven to 400°F. Spray cookie sheet with cooking spray. 2  To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes. 3  Meanwhile, to make hummus, drain chickpeas, reserving liquid. In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon ...
Read more

Five-Layer Mexican Dip

Image
  Ingredients 1 can (16 oz) Old El Paso™ refried beans 2 tablespoons Old El Paso™ Thick 'n Chunky salsa 1 1/2 cups sour cream 1 cup guacamole 1 cup shredded Cheddar cheese (4 oz) 2 medium green onions, chopped (2 tablespoons) Tortilla chips Steps 1  In medium bowl, mix refried beans and salsa. On 12- or 13-inch serving plate or pizza pan, spread bean mixture in thin layer. 2  Spread sour cream over bean mixture, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing. 3  Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve immediately, or cover and refrigerate until serving. Serve with tortilla chips.
Read more