GARDEN LAYERED SALAD

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Garden Layered Salad image

This salad will surely delight everyone at your party. It has a truly unique taste.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 50 servings.

Number Of Ingredients 17

12 cups fresh broccoli florets
9 cups fresh 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 oil
1 cup red wine vinegar
6 tablespoons sugar
1/3 cup minced chives
1 tablespoon pepper
1 tablespoon Dijon mustard
1-1/2 teaspoons salt
3 garlic cloves, minced
6 quarts assorted torn greens

Steps:

  • 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 to coat. , 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.

Nutrition Facts :

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