Just one look will tell you why we couldn't call this party-perfect recipe anything other than Lovely Layered Salad!
What You Need
Original recipe yields 16 servings
3 cups each tightly packed torn romaine lettuce and arugula leaves
2 cups each halved cherry tomatoes, sliced fresh mushrooms and blanched cut fresh green beans
1/2 red onion, thinly sliced, separated into rings
4 hard-cooked egg s, sliced
3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. sugar
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Combine salad greens in large bowl; top with layers of vegetables and eggs.
Mix mayo, Parmesan and sugar until blended; spread over eggs, completely covering salad. Sprinkle with cheddar.
Refrigerate 1 hour.
For best layering, reserve half of the combined salad greens; place remaining greens in bowl. Cover with layers of remaining ingredients as directed, starting at side of bowl and filling in center of each layer with some of the reserved greens.
How to Blanch the Green Beans
Add cut trimmed beans to saucepan of boiling water; cook 3 min. Drain beans, then immediately place in bowl of ice-cold water to stop the cooking process; drain.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.