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Layered Salad with Walnuts


  • 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 shredded cheddar cheese
  • 1 package (10 ounces) frozen peas, thawed
  • 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 the oil, garlic salt and dill. Spread in a single layer in an ungreased 15x10x1-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.

Nutrition Facts

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


Average Rating: 5
  • stacienbob
    Jan 1, 2012

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

  • cwbuff
    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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