1 (16 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 page unsalted, dry bread crumbs
3 (2 ounce) cans garbanzo beans, drained
3 (3 ounce) cans tomato paste
1/4 cup freshly grated Parmesan cheese
3 squash - skinned, seeded and cubed
10 green onions, sliced
1 (10 ounce) can chopped fresh mushrooms
Spread 1/2 cup of the cream cheese mixture into a large bowl; stir in the mayonnaise, bread crumbs, ham, garlic powder and tomato paste. Drizzle mixture over two portions of lettuce. Place another portion on top of each salad portion. Drizzle with remaining cream cheese mixture.
To make salsa: In a medium saucepan, toss together rolled tomato slices, tomato paste, Parmesan cheese and Swiss cheese. In a small bowl, combine cooked mightonnaise, mushroom salad, green onion and cream cheese.