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Title: Garden Layered Salad
Categories: Guest Picnic Salad
Yield: 15 Servings
| 1 | qt | Broccoli florets |
| 3 | c | Cauliflower flowerets |
| 2 | c | Mushrooms; sliced |
| 1 | c | Peas; sugar snap, halved |
| 1 | c | Radishes; sliced |
| 1 | c | Carrots; sliced |
| 1 | c | Peas; fresh or frozen |
| 1/4 | c | Green onions; sliced |
| 3/4 | c | Olive oil |
| 1/3 | c | Red wine vinegar |
| 2 | tb | Sugar |
| 1 3/4 | tb | Chives; fresh, minced |
| 1 | ts | Pepper |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Salt |
| 1 | Garlic cloves; pressed | |
| 2 | qt | Greens; assorted, torn |
In a large bowl, toss the first eight ingredients. Whisk the oil, vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over vegetables and toss. Place half greens in a bowl; top with half of vegetable mixture. Repeat layers. Cover and refrigerate for at least 6 hours, or overnight.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Country Woman Magazine, 6/97
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