Total Calories: 343
Arrange lettuce in bottom of glass salad bowl. Layer carrots, peas, zucchini, celery and green onions (in that order) on lettuce. Sprinkle with sugar. Mix together mayonnaise, sour cream, and horseradish until well blended. Spread evenly over top. Sprinkle with Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette Dressing.
*Place all ingredients into blender or food processor and blend well. Serve dressing over layered salad.
*Garnish with olives over all and a sprinkling of sieved eggs around outer edge.
This Layered Salad recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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