Layered Salad Supreme

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

3 tablespoons butter or margarine
½ teaspoon garlic salt
3 cups Wheat Chex cereal
2 tablespoons plus 1/3 cup Parmesan cheese, divided
1 bunch broccoli flowerets
1 can (14 oz.) artichoke hearts, drained and cut in half
½ cup red onion, cut into rings
1 head iceberg lettuce or leaf lettuce, torn (about 6 cups)
1/4 cup of tuna fish drained
1 pint cherry tomatoes
1 cup sliced black olives
2 small zucchini, thinly sliced
1/1/2 cups mayonnaise
1 teaspoon wine vinegar

Directions: Melt butter in skillet. Stir in garlic salt and Chex, coating evenly. Cook over medium heat 5 minutes, stirring constantly. Add 2 tablespoons Parmesan cheese. Toss to coat evenly. Remove from heat. Spread on absorbent paper to cool. In a clear, straight-sided 5 quart salad bowl separately layer broccoli, artichoke hearts, onion rings, lettuce, tuna fish, tomatoes, olives, seasoned cereal and zucchini. Combine mayonnaise, remaining 1/3 cup Parmesan cheese and wine vinegar. Spread over top of zucchini carefully sealing to edge of bowl. Cover and refrigerate up to 24 hours before serving.

*Measure cereal in glass measuring cup
Makes 15 to 20 servings.