Layered Garden Salad


2 cups iceberg or other lettuce

1/2 cup red grapes, halved

3/4 cup fresh broccoli florets, cut small

3/4 cup fresh cauliflower florets, cut small

1/8 cup sliced green onions


1/3 cup light mayonnaise

2 tablespoons orange marmalade

1/2 teaspoon dried basil

Parmesan cheese

In 1 1/2 quart casserole dish, layer all salad ingredients.  In small bowl, combine mayonnaise and marmalade; blend well.  Spread dressing evenly over salad.  Sprinkle with basil and lightly with Parmesan cheese.  Cover; refrigerate at least 2 hours or overnight.  Just before serving toss gently to mix. Makes 4 servings.