Layered Vegetable Bean Salad

Course : Salads
Serves: 8
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Ingredients:

8 cups spinach -- in bite size pieces
15 ounces garbanzo beans -- drained
8 ounces water chestnuts -- drained
1/2 cup pimiento-stuffed olives
1 cup cheddar cheese -- grated
1 small onion -- sliced in rings
10 ounces frozen peas -- rinsed
1 cup mayonnaise
1/4 cup low-fat sour cream
1/4 teaspoon seasoned salt
1/4 cup cheddar cheese -- shredded
 

Preparation / Directions:

1. Layer spinach, garbanzo beans, water chestnuts, olives, 1 cup cheese, the onion and the peas in a 5 quart glass bowl. 2. Mix mayonnaise, sour cream and seasoned salt; spread over peas, spreading to the edge of the salad bowl. Sprinkle with remaining cheese. 3. Cover and refrigerate for at least 8 hours but no longer than 24 hours. Toss just before serving.

 

Nutritional Information:

510 Calories (kcal); 33g Total Fat; (55% calories from fat); 18g Protein; 40g Carbohydrate; 30mg Cholesterol; 394mg Sodium


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