Seven-layer salad goes sophisticated with tender field greens, crisp fennel bulb and asparagus, topped with a lighter dressing featuring fresh Parmesan.
cups mesclun (field or wild) greens
cup thinly sliced fennel bulb
cup thinly sliced radishes
cup shredded carrot
cup thinly sliced sweet onion
slices bacon, crisply cooked, crumbled
cup (1/2-inch pieces) fresh asparagus
cups reduced-fat mayonnaise or salad dressing
cup freshly grated Parmesan cheese
cup shredded aged Gouda or Swiss cheese (2 oz)
In large glass bowl, layer mesclun, fennel, radishes, onion, bacon and asparagus. In medium bowl, mix mayonnaise and Parmesan cheese. Spread mayonnaise mixture over asparagus, covering top completely and sealing to edge of bowl. Sprinkle with Gouda cheese.
Cover; refrigerate at least 2 hours, but no longer than 12 hours, to blend flavors. Toss before serving, if desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (About 1 1/4 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.