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Chef's Garden Salad
Chill: 6 hrs
Ingredients
- 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
Directions
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.
