Layered Salad

Serves: 10
Total Calories: 343


2 quarts iceburg lettuce washed, torn into bite-size pieces, and crisped
2 cups carrots shredded
1 1/2 cups peas shelled fresh, cooked
1 1/2 cups zucchini shredded
3/4 cup celery thinly sliced
3/4 cup green onion minced
2 teaspoons sugar
3/4 cup mayonnaise real
1/4 cup sour cream
1 tablespoon cream style horseradish
1/2 cup Romano cheese grated
* Part two.
1/2 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon dry mustard
* Part two.
1/2 cup olives chopped, pitted
2 eggs hard-cooked and sieved


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.

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.

Nutritional Facts:

Serves: 10
Total Calories: 343
Calories from Fat: 245

This Layered Salad recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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