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Layered Salad with Walnuts

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.

8 ServingsPrep: 25 min. + chilling

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.

2 of 2

Layered Salad with Walnuts (continued)

Directions (continued)

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.

Nutrition 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.