Italian Layered Salad



6 cups bite-size pieces iceberg lettuce (1 pound)
1 bag (16 ounces) broccoli slaw (6 cups)
1 can (15 ounces) garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 medium red bell pepper, chopped (1 cup)
1 cup mayonnaise or salad dressing
1/2 cup creamy Italian dressing
1/4 cup shredded Asiago Cheese (1 ounce)
2 tablespoons chopped fresh parsley

In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
Mix mayonnaise and Italian dressing until well blended.  Spread over vegetables. 
Sprinkle with cheese.  Cover and refrigerate at least 2 hours until chilled or overnight.
Sprinkle with parsley just before serving.



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