Overnight Layered Salad

Serves: 10
Total Calories: 332


8 cups iceburg lettuce torn in bite-size pieces and crisped (about 1
2 cups carrots shredded
1 1/2 cups petite peas thawed
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
1/4 cup sour cream
1 tablespoon horseradish prepared
1/2 cup Romano cheese grated
1/2 cup vegetable oil or olive oil
3 tablespoons cider vinegar or red wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olives chopped, pitted
2 eggs hard-cooked and sieved


Arrange lettuce in bottom of a shallow 4-quart glass salad bowl. Layer in order carrots, peas, zucchini, celery and green onions. Sprinkle with sugar.

In a small bowl, mix together mayonnaise, sour cream and horseradish until well blended. Spread evenly over top of vegetables. Sprinkle with Romano cheese. Cover and chill overnight.

Just before serving, place oil, vinegar, dry mustard, salt and pepper in a blender container or food processor bowl. Cover and blend or process.

Garnish salad with olives and sprinkle eggs around outer edge. Pass dressing separately

Nutritional Facts:

Serves: 10
Total Calories: 332
Calories from Fat: 242

This Overnight Layered Salad recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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