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24-Hour Vegetable Salad


5 cups torn mixed salad greens
1 carrot
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.