Layered Salad with Walnuts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Virginia Miracle SARASOTA, FLORIDA My husband and I retired here in 1983. I love to cook and often make this refreshing layer salad. It looks so pretty in a glass bowl. Our friends really enjoy it, plus I can make it ahead of time. Ingredients:
1 cup whole walnuts |
1 teaspoon canola oil |
1/4 teaspoon garlic salt |
1/8 teaspoon dill weed |
5 cups shredded lettuce, divided |
8 cherry tomatoes, halved |
1 cup (4 ounces) shredded cheddar cheese |
1 package (10 ounces) frozen peas, thawed |
dressing: |
3/4 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons chopped green onion |
1 tablespoon lemon juice |
2 teaspoons chopped fresh parsley |
1 teaspoon prepared mustard |
1/4 teaspoon salt |
Directions:
1. In a small bowl, toss walnuts with the oil, garlic salt and dill. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned, stirring once. Cool.
2. In a 2-1/2-qt. bowl, layer 2 cups lettuce, tomatoes, cheese, peas, 3/4 cup walnuts and remaining lettuce.
3. In a small bowl, combine dressing ingredients. Spread dressing over top of salad (do not toss). Serve immediately or cover and refrigerate overnight.
4. Just before serving, top with remaining walnuts. Yield: 8 servings.
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