| 6 | cups bite-size pieces iceberg lettuce (1 pound) |
| 1 | bag (16 ounces) broccoli slaw (6 cups) |
| 1 | can (15 ounces) Green Giant® garbanzo beans, rinsed and drained |
| 1/2 | cup chopped red onion |
| 1 | medium red bell pepper, chopped (1 cup) |
| 1 | cup mayonnaise or salad dressing |
| 1/2 | cup creamy Italian dressing |
| 1/4 | cup shredded Asiago cheese (1 ounce) |
| 2 | tablespoons chopped fresh parsley |
| 1. | In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper. |
| 2. | Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving. |
|
| Shredded Parmesan cheese or the shredded three-cheese blend of Parmesan, Romano and Asiago can be substituted for the Asiago cheese. |
|
| Iceberg lettuce will keep up to one week in the refrigerator. If you plan to use the lettuce within a day or two, remove the core by striking the core end against a flat surface, then twisting the core and lifting it out. Hold the lettuce head, cored end up, under running cold water to separate and clean leaves, then turn it over and drain thoroughly. Refrigerate in sealed plastic bag or a bowl with an airtight lid. |
Nutrition Information:
185 ( 135); 15g ( 3g, ncg); 10mg; 210mg; 12g ( 3g, ncg); 4g 10%; 76%; 4%; 6% 0 ; 2 ; 3 nc