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Layered Ranch Salad

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Layered Ranch Salad
  • Prep 35 min
  • Total 35 min
  • Servings 10
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A creamy ranch dressing tastefully tops lettuce, beans, vegetables and broccoli coleslaw blend.
Updated Dec 8, 2009

Ingredients

  • 6 cups shredded romaine lettuce
  • 1 can (15 oz) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To reduce the fat a bit, use reduced-fat mayonnaise and ranch dressing instead of the regular types.
  • tip 2
    You can cut the romaine yourself, or for convenience, look for packages of ready-to-eat romaine in the produce department.

Nutrition

260 Calories, 17g Total Fat, 6g Protein, 20g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
250mg
10%
Potassium
390mg
11%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
20%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
100%
100%
Calcium
6%
6%
Iron
10%
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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