Layered Ranch Salad

Layered Ranch Salad

A creamy ranch dressing tastefully tops lettuce, beans, vegetables and broccoli coleslaw blend.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

10

servings

6
cups shredded romaine lettuce
1
can (15 oz) Green Giant® garbanzo beans, drained, rinsed
1
medium yellow bell pepper, chopped (1 cup)
1/2
cup chopped red onion
2
cups broccoli coleslaw blend (from 16-oz bag)
3
medium plum (Roma) tomatoes, chopped (1 1/2 cups)
1/4
cup finely chopped fresh parsley
1/2
cup mayonnaise or salad dressing
1/2
cup ranch dressing
1 1/2
cups Parmesan-flavored croutons
  1. In 3-quart clear bowl, layer all ingredients except mayonnaise, dressing and croutons in order listed. In small bowl, mix mayonnaise and dressing; spread over top. Cover; refrigerate until serving.
  2. Just before serving, sprinkle with croutons. If desired, toss to mix.
Makes 10 servings (3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
To reduce the fat a bit, use reduced-fat mayonnaise and ranch dressing instead of the regular types.
You can cut the romaine yourself, or for convenience, look for packages of ready-to-eat romaine in the produce department.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 250mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.