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Garden Layered Salad
This salad will surely delight everyone at your party. It has a truly unique taste.—Taste of Home Test Kitchen, Greendale, Wisconsin
50 Servings
Prep: 25 min. + chilling
Ingredients
12 cups fresh broccoli florets
9 cups fresh cauliflowerets
6 cups sliced fresh mushrooms
3 cups halved sugar snap peas
3 cups sliced radishes
3 cups sliced carrots
3 cups fresh
or
frozen peas
3/4 cup sliced green onions
2-1/4 cups olive oil
1 cup red wine vinegar
6 tablespoons sugar
1/3 cup minced chives
1 tablespoon pepper
1 tablespoon Dijon mustard
1-1/2 teaspoons salt
3 garlic cloves, minced
6 quarts assorted torn greens
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 to coat.
Place 1 qt. of greens in three 4-qt. bowls; top each with 6 cups
vegetable mixture. Repeat layers. Cover and refrigerate for at least
6 hours. Yield: 50 servings.
© Taste of Home 2013
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Garden Layered Salad
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Nutrition Facts:
1 serving (1 each) equals 126 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 101 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein.
© Taste of Home 2013