Layeredpicnicsalad Recipes

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LAYERED PICNIC SALAD



Layered Picnic Salad image

I don't care for the one....everyone else makes with peas and mayo...I found this in a Pillsbury cook book (the kind you buy at the market check out lines) It really has all the flavors I like! I'm making this for our next potluck at work..because it works well, after sitting a few hours.

Provided by katie in the UP

Categories     Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

4 cups lettuce, shredded
1 (16 ounce) bag broccoli slaw mix
2 cups carrots, shredded
1 medium yellow pepper, chopped
1 (15 ounce) can garbanzo beans, dranined and rinsed
8 ounces mozzarella cheese, cubed
2 cups plum tomatoes, chopped
1/2 cup mayonnaise
1/2 cup ranch dressing (your favorite..fresh or bottled)
1/2 teaspoon italian seasoning
2 tablespoons parsley, chopped

Steps:

  • In a 5 to 6 quart clear glass bowl, layer lettuce, broccoli slaw mix, carrots, bell pepper, beans, cheese and tomatoes.
  • In small bowl, mix mayo, dressing and Italian seasoning. Spread over top of salad.
  • Sprinkle with parsley. Serve immediately, or cover and refrigerate up to 8 hours.
  • If desired toss before serving.

Nutrition Facts : Calories 205.9, Fat 13.2, SaturatedFat 3.8, Cholesterol 20.2, Sodium 408.4, Carbohydrate 15.6, Fiber 2.8, Sugar 3, Protein 7

LAYERED PICNIC LOAVES



Layered Picnic Loaves image

This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 loaves (12 servings each).

Number Of Ingredients 15

2 unsliced loaves (1 pound each) Italian bread
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1/2 pound deli roast beef
12 slices part-skim mozzarella cheese (1 ounce each)
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 pound thinly sliced salami
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (10 ounces) ready-to-serve salad greens
8 ounces thinly sliced deli chicken
1 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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