Layered Turkey Salad

• 1 medium head lettuce, torn
• 1 (20 oz.) can white kidney beans, drained
• 1 small red onion, sliced into rings
• 3 c. cut up cooked turkey or chicken
• 2 small zucchini, sliced
• 1 c. shredded Monterey Jack cheese (4 oz.)
• 1/2 lb. thinly sliced salami, cut into fourths
• 2 c. cherry tomatoes, cut into halves
• 2 c. mayonnaise or salad dressing
• 2 Tbsp. prepared mustard
• 1 tsp. prepared horseradish

1. Place about 1/2 of the lettuce in a 5-quart glass bowl.
2. Top with a layer of beans, onion, turkey, zucchini, cheese, salami, remaining lettuce and tomatoes.
3. Mix mayonnaise, mustard and horseradish; spread over tomatoes, sealing the edge of the bowl. Cover and refrigerate for at least 8 hours.

head lettuce, white kidney beans, red onion, chicken, zucchini, shredded monterey jack cheese, salami, cherry tomatoes, mayonnaise, mustard, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=184562 (may not work)