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| Garden Layered Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 15
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Ingredients
1 quart broccoli florets
3 cup cauliflower flowerets
2 cup mushrooms; sliced
1 cup peas; sugar snap, halved
1 cup radishes; sliced
1 cup carrots; sliced
1 cup peas; fresh or frozen
1/4 cup green onions; sliced
3/4 cup olive oil
1/3 cup red wine vinegar
2 tablespoon sugar
1 3/4 tablespoon chives; fresh, minced
1 teaspoon pepper
1 teaspoon dijon mustard
1/2 teaspoon salt
1 garlic cloves; pressed
2 quart greens; assorted, torn
Cooking 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 half greens in a bowl; top with half of vegetable mixture. Repeat layers. Cover and refrigerate for at least 6 hours, or overnight.
Recipe by: Country Woman Magazine, 6/97 Posted to MC-Recipe Digest V1 #670 by hurlbert on Jul 13, 1997
salads,guests
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