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Garden Layered Salad

 Garden Layered Salad
This salad will surely delight everyone at your party. It has a truly unique taste.—Taste of Home Test Kitchen, Greendale, Wisconsin
50 ServingsPrep: 25 min. + chilling

Ingredients

  • 12 cups fresh broccoli florets
  • 9 cups fresh cauliflowerets
  • 6 cups sliced fresh mushrooms
  • 3 cups halved sugar snap peas
  • 3 cups sliced radishes
  • 3 cups sliced carrots
  • 3 cups fresh or frozen peas
  • 3/4 cup sliced green onions
  • 2-1/4 cups olive oil
  • 1 cup red wine vinegar
  • 6 tablespoons sugar
  • 1/3 cup minced chives
  • 1 tablespoon pepper
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons salt
  • 3 garlic cloves, minced
  • 6 quarts assorted torn greens

Directions

  • In a large bowl, toss the first eight ingredients. Whisk the oil,
  • vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over
  • vegetables and toss to coat.
  • Place 1 qt. of greens in three 4-qt. bowls; top each with 6 cups
  • vegetable mixture. Repeat layers. Cover and refrigerate for at least
  • 6 hours. Yield: 50 servings.

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Garden Layered Salad (continued)

Nutritional Facts: 1 serving (1 each) equals 126 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 101 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein.