Fennel-Asparagus Seven-Layer Salad

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

Minutes

Total Time

2:25

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving (About 1 1/4 Cups))
  • Calories 330
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 810mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 9g;
Percent Daily Value*:
    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.