24 Hour Vegetable Salad
INGREDIENTS:
5cuptorn mixed salad greens
1medcarrot
1cupsliced fresh mushrooms
1/2cupcrumbled feta cheese (2 oz.).
1/2cupcoarsely chopped pitted.
kalamata olives.
1medcucumber, halved,.
seeded, and sliced 1/4 inch thick.
( 1 3/4 cups).
1/4cupsliced green onions.
1/2cupmayonnaise or salad dressing.
1/4cupplain low-fat yogurt.
1tspfinely shredded orange peel.
1/2xto 3/4 tsp. crushed red pepper.
1/8xto 1/4 tsp. ground black pepper.
1medorange, peeled and sliced.
1/4cupcoarsely chopped walnuts.
Orange peel strips (optional).
* Place salad greens in a 2 1/2- to 3-quart clear straight-sided bowl or souffle dish. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons, and green onions.
* For dressing, in small bowl combine the mayonnaise or salad dressing, yogurt, orange peel, crushed red pepper, and ground black pepper. Spread dressing over top of salad, sealing to edge of bowl. * Cover salad tightly with plastic wrap.
* Place salad greens in a 2 1/2- to 3-quart clear straight-sided bowl or souffle dish. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons, and green onions.
* For dressing, in small bowl combine the mayonnaise or salad dressing, yogurt, orange peel, crushed red pepper, and ground black pepper. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with the remaining 1/4 cup cheese.
* Cover salad tightly with plastic wrap. Garnish with orange slices, walnuts, and orange peel strips.
* Make Ahead: Assemble this salad up to 24 hours before serving. Garnish and toss just before serving.
PREPARATION:.
