Garden Layered Salad Recipe
Garden Layered Salad Recipe photo by Taste of Home
Publisher Photo
MAKES:
50 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
50 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 12 cups broccoli florets
  • 9 cups 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 or vegetable oil
  • 1 cup red wine or cider vinegar
  • 6 tablespoons sugar
  • 1/3 cup minced fresh 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. 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.
Originally published as Garden Layered Salad in Country Woman May/June 1997, p40

Nutritional Facts

1 each: 126 calories, 10g fat (1g saturated fat), 0 cholesterol, 101mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 3g protein.

  • 12 cups broccoli florets
  • 9 cups 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 or vegetable oil
  • 1 cup red wine or cider vinegar
  • 6 tablespoons sugar
  • 1/3 cup minced fresh chives
  • 1 tablespoon pepper
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons salt
  • 3 garlic cloves, minced
  • 6 quarts assorted torn greens
  1. 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. 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.
Originally published as Garden Layered Salad in Country Woman May/June 1997, p40

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