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24 Hour Vegetable Salad

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24 Hour Vegetable Salad

Amazing Reasons Why You Should Eat Salads Daily. Green vegetables help in lowering the cholesterol levels. They are an excellent source of fibre, protein, vitamins and minerals. They also provide powerful antioxidants like folic acid and lycopene

Ingredients

You’ll Need:<br/></br>5 cup torn mixed salad greens
1 med carrot
1 cup sliced fresh mushrooms
1/2 cup crumbled feta cheese (2 oz.)
1/2 cup coarsely chopped pitted
kalamata olives
1 med cucumber, halved,
seeded, and sliced 1/4 inch thick
(1 3/4 cups)
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
1/2 x to 3/4 tsp. crushed red pepper
1/8 x to 1/4 tsp. ground black pepper
1 med orange, peeled and sliced
1/4 cup coarsely chopped walnuts
Orange peel strips (optional)<br/></br><b>Procedures :</b>     * 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. 6-8 SVG.
* Make Ahead: Assemble this salad up to 24 hours before serving. Garnish and toss just before serving.

Instructions

Procedures :
    * 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. 6-8 SVG.
    * Make Ahead: Assemble this salad up to 24 hours before serving. Garnish and toss just before serving.

Keywords: 24 Hour Vegetable Salad

Written by Melissa Owens

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