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Saturday, December 29, 2012
Layered Italian Salad
6 Cups salad greens
6 Cups broccoli slaw
1 Can garbanzo beans, rinsed and drained
1 Can black olives, drained
1/2 Cup red onion, chopped
1 Cup red bell pepper, chopped
1 Cup mayonnaise
1/2 Cup creamy Italian dressing
1/4 Cup Asiago cheese
2 Tbsp. fresh parsley, chopped
Chill Bean Pot and lid in freezer overnight.
Layer lettuce, broccoli slaw, beans, olives, onion and bell pepper in the Bean Pot.
Mix mayonnaise and Italian dressing until well blended.
Spread over vegetables.
Sprinkle with cheese.
Cover and refrigerate for 2 hours.
Sprinkle with parsley just before serving.
The Bean Pot will keep your salad cold for hours.
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