Italian Layered Salad (Crowd Size) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 16 |
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This is a Betty Crocker Recipe that was recently served at a family barbeque. Ingredients:
6 cups iceberg lettuce (bite-size pieces) |
1 (16 ounce) bag broccoli coleslaw mix |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1/2 cup chopped red onion |
1 medium red bell pepper, chopped |
1 cup mayonnaise or 1 cup salad dressing |
1/2 cup creamy italian dressing |
1/4 cup shredded asiago cheese |
2 tablespoons chopped fresh parsley |
Directions:
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.
3. Spread over vegetables.
4. Sprinkle with cheese.
5. Cover and refrigerate at least 2 hours until chilled or overnight.
6. Sprinkle with parsley just before serving.
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