Layered Salad with Walnuts Recipe

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

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5 2 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup whole walnuts
  • 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

Directions

In a small bowl, toss walnuts with 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. In a small bowl, combine dressing ingredients. Spread 1 cup dressing over top of salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight.
Just before serving, top with remaining dressing and walnuts. Yield: 8 servings.
Originally published as Layered Salad with Walnuts in Country October/November 2008, p49

Nutritional Facts

1 cup: 354 calories, 32g fat (8g saturated fat), 33mg cholesterol, 392mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 8g protein.

  • 1 cup whole walnuts
  • 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
  1. In a small bowl, toss walnuts with 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. In a small bowl, combine dressing ingredients. Spread 1 cup dressing over top of salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight.
  3. Just before serving, top with remaining dressing and walnuts. Yield: 8 servings.
Originally published as Layered Salad with Walnuts in Country October/November 2008, p49

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Reviews forLayered Salad with Walnuts

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MY REVIEW
stacienbob User ID: 3130162 79728
Reviewed Jan. 1, 2012

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

MY REVIEW
cwbuff User ID: 441425 155730
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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