Layeredpicnicsalad Recipes

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

Ingredients

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

Ingredients

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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