Chef's Garden Salad | Midwest Living

Chef's Garden Salad

Chef's Garden Salad

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  • Makes: 8 servings
  • Prep 40 mins
  • Chill 6 hrs

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Lots of colorful vegetables are layered with beans, cheese, and bacon to make this main-dish salad. Serve it in a clear glass bowl at parties so guests can see the layers.


  • 6 cups torn mixed salad greens, torn iceberg lettuce or torn Boston lettuce
  • 1 15 - ounce can garbanzo beans, rinsed and drained
  • 1 cup shredded carrots
  • 3 medium tomatoes, seeded and chopped or cut into thin wedges or 10 cherry tomatoes, halved
  • 1 9 - ounce package frozen whole kernel corn
  • 1 1/2 cups shredded sharp cheddar cheese (6 ounces)
  • 1 cup broccoli florets
  • 1/4 cup thinly sliced green onions
  • 2 slices bacon, crisp-cooked, drained and crumbled, or 1/4 cup finely chopped cooked ham or Canadian bacon
  • 1 15 - ounce can cannellini (white kidney) beans or great Northern beans, rinsed and drained, or one 10-ounce package frozen peas, thawed
  • 2 hard-cooked eggs, quartered or coarsely chopped
  • 2 tablespoons snipped fresh parsley (optional)
  • Desired salad dressing


  1. For salad: Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl or 8 individual 16-ounce glasses. Layer ingredients on top of lettuce in the following order: garbanzo beans, carrots, tomatoes, frozen corn, remaining lettuce, 3/4 cup of the cheese, broccoli, green onions, bacon and cannellini beans. Top with remaining cheese.
  2. Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.
  3. To serve, top with hard-cooked eggs and sprinkle with parsley, if you like. Serve with your favorite dressing.

Nutrition Facts

(Chef's Garden Salad)

Servings Per Recipe 8, cal. (kcal) 396, sodium (mg) 690, fiber (g) 7, chol. (mg) 82, Fat, total (g) 27, carb. (g) 29, pro. (g) 15

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