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Layered Salad with Walnuts

 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/Total Time: 25 min.

Ingredients

  • 1 cup walnut halves
  • 1 teaspoon canola oil
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon dill weed
  • 5 cups shredded lettuce
  • 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). Chill until serving.
  • 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.