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Layered Salad with Walnuts Recipe

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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.

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Layered Salad with Walnuts Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

15 10 25

Ingredients

1 cup whole walnuts
1 teaspoon canola oil
1/4 teaspoon garlic salt
1/8 teaspoon dill weed
5 cups shredded lettuce, divided
8 cherry tomatoes, halved
1 cup (4 ounces) shredded cheddar cheese
1 package (10 ounces) frozen peas, thawed
DRESSING:
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped green onion
1 tablespoon lemon juice
2 teaspoons chopped fresh parsley
1 teaspoon prepared mustard
1/4 teaspoon salt

Directions

In a small bowl, toss walnuts with the oil, garlic salt and dill. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned, stirring once. Cool.
In a 2-1/2-qt. bowl, layer 2 cups lettuce, tomatoes, cheese, peas, 3/4 cup walnuts and remaining lettuce.
In a small bowl, combine dressing ingredients. Spread dressing over top of salad (do not toss). Serve immediately or cover and refrigerate overnight.
Just before serving, top with remaining walnuts. Yield: 8 servings.

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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Reviews for Layered Salad with Walnuts

Layered Salad with Walnuts

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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.