Layered Salad
Time needed
25 min
preparation
Ingredients
- 4 C. torn mixed greens
- 1 15-oz. can garbanzo beans, rinsed and drained
- 1 C. red and/or yellow cherry tomatoes, quartered or halved
- 1 C. thinly sliced fresh fennel bulb or celery
- 1 C. chopped yellow and/or red sweet peppers
- 1 C. diced cooked turkey (6 oz.)
- 1/4 C. thinly sliced green onions
- 1 C. light mayonnaise dressing or salad dressing
- 2 Tbs. milk
- 1 Tbs. fresh fennel tops or 1 tsp. fennel seed, crushed
- 1/8 tsp. ground white or black pepper
- 3/4 C. shredded reduced-fat or smoke-flavored cheddar cheese
Directions
Place mixed greens in the bottom of a 2 1/2-quart clear salad bowl. Layer in the following order: garbanzo beans, tomatoes, sliced fennel or celery, sweet peppers, turkey and green onions.
For dressing, stir together mayonnaise or salad dressing, milk fennel tops and pepper. Spread dressing over top of salad, sealing to the edge of the bowl. Cover tightly with plastic wrap. Chill for 4 to 24 hours.
Before serving, top salad with cheese; toss gently to mix.
