Garden layered salad
15 Servings
Ingredients
| Quantity | 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 | Garlic cloves; pressed | |
| 2 | quarts | Greens; assorted, torn |
Directions
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