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Fennel-Asparagus Seven-Layer Salad

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  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 6
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Seven-layer salad goes sophisticated with tender field greens, crisp fennel bulb and asparagus, topped with a lighter dressing featuring fresh Parmesan.
Created Sep 8, 2011
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Ingredients

  • 6 cups mesclun (field or wild) greens
  • 1 cup thinly sliced fennel bulb
  • 1/2 cup thinly sliced radishes
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced sweet onion
  • 6 slices bacon, crisply cooked, crumbled
  • 1 cup (1/2-inch pieces) fresh asparagus
  • 1 1/2 cups reduced-fat mayonnaise or salad dressing
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup shredded aged Gouda or Swiss cheese (2 oz)

Steps

  •  
    1
    In large glass bowl, layer mesclun, fennel, radishes, onion, bacon and asparagus. In medium bowl, mix mayonnaise and Parmesan cheese. Spread mayonnaise mixture over asparagus, covering top completely and sealing to edge of bowl. Sprinkle with Gouda cheese.
  •  
    2
    Cover; refrigerate at least 2 hours, but no longer than 12 hours, to blend flavors. Toss before serving, if desired.

Nutrition Information

No nutrition information available for this recipe
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