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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Unlike most layered salads that have a mayonnaise topping, this version features a tasty vinegar-and-oil dressing. I often double it to serve for special occasions. Ingredients:
2-1/2 cups shredded carrots |
2-1/2 cups sliced fresh mushrooms |
2-1/2 cups shredded cabbage |
2-1/2 cups sliced zucchini |
1 small red onion, thinly sliced |
1 cup (4 ounces) shredded colby or cheddar cheese |
dressing: |
1/4 cup vegetable oil |
2 tablespoons red wine vinegar |
1/8 teaspoon ground mustard |
1/8 teaspoon sugar |
1/8 teaspoon garlic salt |
1/8 teaspoon pepper |
Directions:
1. In a 3-1/2-qt. bowl, layer the first six ingredients in order listed. Combine all dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad and serve immediately. Yield: 10-14 servings.
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