This attractive easy to assemble salad can be prepared up to 4 hours ahead of time and refrigerated until ready to serve.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups each tightly packed torn romaine lettuce and arugula leaves
2 cups each halved cherry tomatoes, sliced fresh mushrooms and blanched cut fresh green beans
1/2 red onion, thinly sliced, separated into rings
4 hard-cooked eggs, sliced
3/4 cup Miracle Whip made with Olive Oil Spread*
1/4 cup Kraft 100% Parmesan Grated Cheese
1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Combine salad greens in large bowl; top with layers of vegetables and eggs.
Mix Miracle Whip and Parmesan until blended; spread over eggs, completely covering salad. Sprinkle with cheddar.
Refrigerate 1 hour.
*Made with a blend of oils including olive, canola, and soybean oil.
Kraft Kitchen Tips!
For best layering, reserve half of the combined salad greens; place remaining greens in bowl. Cover with layers of remaining ingredients as directed, starting at side of bowl and filling in center of each layer with some of the reserved greens.
How to Blanch the Green Beans
Add cut trimmed beans to saucepan of boiling water; cook 3 min. Drain beans, then immediately place in bowl of ice-cold water to stop the cooking process; drain.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 1.5 g
Cholesterol 60 mg
Sodium 160 mg
Carbohydrate 4 g
Fibre 1 g
Sugars 3 g
Protein 4 g
16 servings, 1 cup (250 mL) 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.