Fennel-Asparagus Seven-Layer Salad

Seven-layer salad goes sophisticated with tender field greens, crisp fennel bulb and asparagus, topped with a lighter dressing featuring fresh Parmesan.

  • Prep Time 25 min
  • Total Time 2 hr 25 min
  • Servings 6

Ingredients

6
cups mesclun (field or wild) greens
1
cup thinly sliced fennel bulb
1/2
cup thinly sliced radishes
1/2
cup shredded carrot
1/2
cup thinly sliced sweet onion
6
slices bacon, crisply cooked, crumbled
1
cup (1/2-inch pieces) fresh asparagus
1 1/2
cups reduced-fat mayonnaise or salad dressing
1/2
cup freshly grated Parmesan cheese
1/4
cup shredded aged Gouda or Swiss cheese (2 oz)
  • 1 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.
  • 2 Cover; refrigerate at least 2 hours, but no longer than 12 hours, to blend flavors. Toss before serving, if desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (About 1 1/4 Cups)
Calories
330
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
810mg
810%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
25%;
Calcium
20%;
Iron
8%;
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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.