24-Hour Vegetable Salad
5 cups torn mixed salad greens
1 cup sliced fresh mushrooms
1/2 cup grated mozarella cheese
1/2 cup sliced ripe olives
1 medium cucumber, halved, seeded and sliced
1/4 cup sliced green onions
1/2 cup mayonnaise or salad dressing
1/4 cup plain low-fat yogurt
1 tsp. finely shredded orange peel
1/8 to 1/4 tsp. ground black pepper
1 medium orange, peeled and sliced
1/4 cup coarsely chopped nuts (pecans or walnuts)
Orange peel strips (optional)
Place salad greens in a 2 1/2 to 3 quart clear straight sided bowl. Peel carrot.
Using a 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 and 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, nuts and orange peel strips.
Just before serving toss to coat vegetables.
Makes 6-8 servings.