Big Salad
Ingredients
- 2 heads romaine lettuce
- 1 head iceberg lettuce
- 1 red bell pepper ⓘ
- 1 green bell pepper ⓘ
- 1 yellow bell pepper ⓘ
- 1 (15 ounce) can black olives ⓘ
- 2 (8 ounce) jars artichoke hearts ⓘ
- 2 cucumbers ⓘ
- 2 (15 ounce) cans hearts of palm
- 1 -2 pint grape tomatoes ⓘ
- 1 (16 ounce) bag baby carrots ⓘ
- 2 cups monterey jack cheese
Instructions
- Make Good Seasons dressing according to directions and place in refrigerator.
- Rinse and chopped lettuce(s) and place in extra large bowl. Fill with ice and water and let crisp up for about 10 minutes or until ice melts. Drain well and put in fridge until ready to toss.
- Meanwhile, cube the cheese and chop and slice veggies. I leave the olives, tomatoes and carrots whole. I like to julienne the peppers for this salad.
- Now, just toss all the ingredients together with almost a whole container of dressing. I usually use about 3/4 cup of the dressing. Sprinkle Asiago and/or Parmesan cheese over all and toss.
- Enjoy!
Nutrition & Diet Analysis (per serving)
157
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).