Name: Chef's Garden Salad
Prep time: 40 min
Total time: 6 h 40 min
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 ½ cups shredded sharp cheddar cheese (6 ounces); 1 cup broccoli florets; ¼ 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

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.

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