Chef's Garden Salad Recipe

8

Ingredients

6 C. torn mixed salad greens, iceberg lettuce or Boston lettuce
1 (15 oz) garbanzo beans, rinsed and drained
1 C. shredded carrots
3 medium tomatoes, seeded and chopped or cut into thin wedges or 10 cherry tomatoes, halved
1 (9 oz) frozen whole kernel corn
1 1/2 C. shredded sharp cheddar cheese (6 oz)
1 C. broccoli florets
1/4 C. thinly slicedd green onions
2 slices bacon, crisp cooked, drained and crumbled or 1/4 C. finely chopped ham or Canadian bacon
1 (15 oz) cannellini beans, rinsed and drained or one 10 oz frozen peas
2 hard cooked eggs, quartered or coarsely chopped
2 T. fresh parsley (optional)
Desired salad dressing

Preparation

Step 1

Place 3 cups of lettuce in bottom of a 3 qt. clear salad bowl or 8 indiv. 16 oz glasses. Layer ingd. on top of lettuce in the order given using half the cheese. Top with remaining cheese.

Cover tightly with plastic wrap. Chill in refrigerator for 6 to 24 hrs.

To serve, top with eggs. Sprinkle with parsley if you like. Serve with favorite salad dressing.

396 cal, 27g fat, 690 sodium, 29g carbs, 7g fiber