KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Salads & sides

Chef's Garden Salad

Recipe and Photo by: Midwest Living
Layered with beans, cheese and hard-cooked eggs, this Chef's Garden Salad is perfect buffet fare. Serve with crumbled bacon and a variety of dressings.
time
prep:
40 min
total:
6 hr 40 min
servings
total:
8 servings

What You Need

6
cups  torn mixed salad greens, torn iceberg lettuce or torn Boston lettuce
1
 15-ounce can garbanzo beans, rinsed and drained
1
cup  shredded carrots
3
medium  tomatoes, seeded and chopped or cut into thin wedges or 10 cherry tomatoes, halved
1
 9-ounce package frozen whole kernel corn
1-1/2
cups  shredded sharp cheddar cheese (6 ounces)
1
cup  broccoli florets
1/4
cup  thinly sliced green onions
2
slices  bacon, crisp-cooked, drained and crumbled, or 1/4 cup finely chopped cooked ham or Canadian bacon
1
 15-ounce can cannellini (white kidney) beans or great Northern beans, rinsed and drained, or one 10-ounce package frozen peas, thawed
2
 hard-cooked eggs, quartered or coarsely chopped
2
tablespoons  snipped fresh parsley (optional)
 Desired salad dressing

Make It

1. For salad: Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl or 8 individual 16-ounce glasses. Layer ingredients on top of lettuce in the following order: garbanzo beans, carrots, tomatoes, frozen corn, remaining lettuce, 3/4 cup of the cheese, broccoli, green onions, bacon and cannellini beans. Top with remaining cheese.

2. Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.

3. To serve, top with hard-cooked eggs and sprinkle with parsley, if you like. Serve with your favorite dressing. Makes 8 servings.

K:64122v0:149185     
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email