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Garden Layered Salad

Recipes »  Salad  »  Vegetable Salads

Try this Garden Layered Salad recipe, or contribute your own. "Picnics" and "Make ahead" are two of the tags cooks chose for Garden Layered Salad.

Yield: 15 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Salad

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Servings          
Original recipe makes 15
1 cPeas; fresh or frozen
2 tbSugar
1 qtBroccoli florets
1/4 cGreen onions; sliced
1 tsPepper
1/2 tsSalt
1 cCarrots; sliced
3/4 colive oil
1/3 cRed wine vinegar
1 tsDijon mustard
1 cPeas; sugar snap; halved
1 3/4 tbChives; fresh; minced
1 cRadishes; sliced
2 qtGreens; assorted; torn
3 cCauliflower flowerets
2 cMushrooms; sliced
1 clovesGarlic; pressed

Garden Layered Salad Preparation

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

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Calories Per Serving: 117
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Tags

  1. Make ahead
  2. Picnics
  3. Salads
  4. Broccoli
  5. Mushrooms
  6. Mustard
  7. Carrot
  8. Olive oil
  9. Onion
  10. Garlic
  11. Peas
  12. Green Onion
  13. Wine
  14. Red wine
  15. Lunch

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