Garden layered salad

Yield: 15 Servings

Measure Ingredient
1 quart Broccoli florets
3 cups Cauliflower flowerets
2 cups Mushrooms; sliced
1 cup Peas; sugar snap, halved
1 cup Radishes; sliced
1 cup Carrots; sliced
1 cup Peas; fresh or frozen
¼ cup Green onions; sliced
¾ cup Olive oil
⅓ cup Red wine vinegar
2 tablespoons Sugar
1¾ tablespoon Chives; fresh, minced
1 teaspoon Pepper
1 teaspoon Dijon mustard
½ teaspoon Salt
1 \N Garlic cloves; pressed
2 quarts Greens; assorted, torn

In a large bowl, toss the first eight ingredients. Whisk the oil, vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over vegetables and toss. Place half greens in a bowl; top with half of vegetable mixture.

Repeat layers. Cover and refrigerate for at least 6 hours, or overnight.

Recipe by: Country Woman Magazine, 6/97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997

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