24-Hour Vegetable Salad
- Place salad greens in a 2-1/2- to 3-quart clear straight-sided bowl or souffle dish. Peel carrot. Using vegetable peeler, carefully cut carrots into long, paper-thin ribbons. Set aside. 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. Chill for 2 to 24 hours.
- Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss to coat vegetables. Makes 6 to 8 side-dish servings.
From the Test Kitchen
Assemble this salad up to 24 hours before serving. Garnish and toss just before serving.
Nutrition Facts (24-Hour Vegetable Salad)
- Per serving:
- 236 kcal cal.,
- 23 g fat
- (5 g sat. fat,
- 16 mg chol.,
- 268 mg sodium,
- 8 g carb.,
- 2 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet