1 medium head lettuce, torn into pieces
1 can (20 ounces) white kidney beans, drained
1 small red onion, thinly sliced and separated into rings
3 cups cut-up cooked turkey or chicken
2 small zucchini, sliced
1 cup shredded Monterey Jack cheese (about 4 ounces)
1/2 pound thinly sliced salami, cut into fourths
2 cups cherry tomatoes, cut into halves
2 cups mayonnaise or salad dressing
2 tablespoons prepared mustard
1 teaspoon prepared horseradish
Place about 1/2 of the lettuce in 5-quart glass bowl. Top with a layer of beans, onion, turkey, zucchini. cheese, salami. remaining lettuce and tomatoes. Mix mayonnaise, mustard and horseradish; spread over tomatoes, sealing to edge of bowl. Cover and refrigerate at least 8 hours. Garnish with additional cherry tomatoes
and parsley or watercress if desired.
10 servings.
Do-ahead Tip: Cover and refrigerate turkey (about 4 ounces) salad no longer than 24 hours.
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