It's a tuna salad! A green bean salad! No, wait—it's an egg salad! Just when you thought this super layered salad couldn't be improved...we added bacon.
What You Need
Original recipe yields 4 servings
6 cups tightly packed torn iceberg lettuce
2 cans (5 oz. each) white tuna in water, drained, flaked
2 cups cut-up fresh green beans (1-1/2 inch lengths), blanched
2 hard cooked egg s, sliced
1/4 cup sliced black olives
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/3 cup MIRACLE WHIP Light Dressing
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Spread lettuce onto bottom of 8- or 9-inch square glass dish; top with tuna.
Add layers of green beans, eggs, olives, bacon bits and cheese.
Combine dressing and sour cream; spread evenly over cheese. Cover and refrigerate 3 hours or until chilled.
Serve with your favorite fresh fruit salad.
Prepare using your favorite salad greens.
Make it Easy
Use an off-set spatula to spread the dressing mixture evenly over top of layered salad.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 2-1/2 cups 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.