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Sunny Layered Salad Recipe

Photo by: Taste of Home

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For our orangy occasion, I topped the colorful layers of this appealing salad with mandarin oranges. Presented in a glass bowl, it looks beautiful on a buffet. —Susan West North Grafton, Massachusetts

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10-12 Servings
Prep: 20 min. + chilling

Ingredients

1/4 cup sliced almonds
2 tablespoons sugar
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
1 cup frozen peas, thawed and well drained
1/2 medium cucumber, sliced
2 medium tomatoes, cut into thin wedges
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 can (15 ounces) mandarin orange, drained
DRESSING:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside.
In a large salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours.
In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and serve immediately. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 cup) equals 168 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 159 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.

Sunny Layered Salad published in Taste of Home February/March 2001, p37

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