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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love salads that can be made ahead of time. This particular salad looks nicer when the lettuce is shredded (taco style). You might also want to eyeball how much dressing to add. I typically don't use it all at once, and have enough dressing left over to make one more salad at a later date. Ingredients:
1 cup sliced green onion |
1 cup sliced celery |
1 cup diced green pepper |
1 cup sliced stuffed green olive |
1/3 cup vegetable oil |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
salt and pepper |
6 cups shredded lettuce |
8 ounces shredded swiss cheese |
Directions:
1. In a small bowl, combine the onions, celery, green pepper and olives.
2. In another bowl, whisk together the oil, vinegar, mustard, salt and pepper.
3. Pour over vegetables and refrigerate several hours or overnight.
4. Just before serving, place the lettuce in a large salad bowl; add the cheese and dressing with vegetables.
5. Toss lightly.
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