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Garden Layered Salad


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Picnic Salads

Ingredients:

  • 1 qt Broccoli florets
  • 3 c Cauliflower flowerets
  • 2 c Mushrooms; sliced
  • 1 c Peas; sugar snap, halved
  • 1 c Radishes; sliced
  • 1 c Carrots; sliced
  • 1 c Peas; fresh or frozen
  • 1/4 c Green onions; sliced
  • 3/4 c Olive oil
  • 1/3 c Red wine vinegar
  • 2 tb Sugar
  • 1 3/4 tb Chives; fresh, minced
  • 1 ts Pepper
  • 1 ts Dijon mustard
  • 1/2 ts Salt
  • 1 Garlic cloves; pressed
  • 2 qt Greens; assorted, torn

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 <hurlbert@concentric.net> on Jul 13, 1997