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Harvest Layered Salad Recipe

Photo by: Taste of Home

Unlike most layered salads that have a mayonnaise topping, this version features a tasty vinegar-and-oil dressing. I often double it to serve for special occasions.

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10-14 Servings
Prep/Total Time: 20 min.

Ingredients

2-1/2 cups shredded carrots
2-1/2 cups sliced fresh mushrooms
2-1/2 cups shredded cabbage
2-1/2 cups sliced zucchini
1 small red onion, thinly sliced
1 cup (4 ounces) shredded Colby or cheddar cheese
DRESSING:
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/8 teaspoon ground mustard
1/8 teaspoon sugar
1/8 teaspoon garlic salt
1/8 teaspoon pepper

Directions

In a 3-1/2-qt. bowl, layer the first six ingredients in order listed. Combine all dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad and serve immediately. Yield: 10-14 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 86 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 75 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.

Harvest Layered Salad published in Home-Style Soups, Salad and Sandwiches Cookbook , p64

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