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Layered Salad with Walnuts Recipe
Layered Salad with Walnuts Recipe photo by Taste of Home

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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 cup walnut halves
  • 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

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.

Directions

  1. 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.
  2. In a 2-1/2-qt. bowl, layer 2 cups lettuce, tomatoes, cheese, peas, 3/4 cup walnuts and remaining lettuce.
  3. In a small bowl, combine dressing ingredients. Spread dressing over top of salad (do not toss). Chill until serving.
  4. Just before serving, top with remaining walnuts. Yield: 8 servings.
Originally published as Layered Salad with Walnuts in Country October/November 2008, p49

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.

Reviews for Layered Salad with Walnuts

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jan. 1, 2012

made it as directed - turned out great. have made several times, always receive a lot of compliments.

MY REVIEW
Reviewed Nov. 27, 2009

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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