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Virginia Miracle SARASOTA, FLORIDA My husband and I retired here in 1983. I love to cook and often make this refreshing layer salad. It looks so pretty in a glass bowl. Our friends really enjoy it, plus I can make it ahead of time.
This recipe is:
Quick
Nutritional Facts 1 cup equals 354 calories, 32 g fat (8 g saturated fat), 33 mg cholesterol, 392 mg sodium, 10 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Layered Salad with Walnuts in Country October/November 2008, p49
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Reviewed on Jan. 01, 2012 by stacienbob
made it as directed - turned out great. have made several times, always receive a lot of compliments.
Reviewed on Nov. 27, 2009 by cwbuff
I just served this for Thanksgiving and got many compliments and requests for the recipe. I think it's the nuts that give it that special twist. However, I did make a few changes: I didn't put more lettuce on top and made a little more dressing, as I wanted to make sure there was enough to seal the veggies completely - that way they stay crisp in the fridge overnight. Also I didn't add more dressing at serving time - just garnished with the walnuts. I used sharp cheddar and didn't bother thawing the peas, they will thaw overnight. This salad is great for a big dinner like Thanksgiving as you can make it the day before. Definitely try this one.
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