24-Hour Vegetable Salad

Layers of salad greens, vegetables, and cheese are topped with a creamy dressing seasoned with orange peel and pepper in this make-ahead side dish.


24-Hour Vegetable Salad

by 3  people


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Servings: Makes 6 to 8 side-dish servings.
Prep Time: 25 mins
Total Time: 2 hrs 25 mins

 
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Ingredients
  • 5 cups
    torn mixed salad greens
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  • medium carrot
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  • 1 cup
    sliced fresh mushrooms
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  • 1/2 cup
    crumbled feta cheese (2 oz.)
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  • 1/2 cup
    coarsely chopped pitted kalamata olives
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  • medium cucumber, halved, seeded, and sliced 1/4 inch thick (1-3/4 cups)
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  • 1/4 cup
    sliced green onions
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  • 1/2 cup
    mayonnaise or salad dressing
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  • 1/4 cup
    plain low-fat yogurt
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  • 1 tsp.
    finely shredded orange peel
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  • 1/2 to 3/4 teaspoon
    crushed red pepper
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  • 1/8 to 1/4 teaspoon
    ground black pepper
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  • medium orange, peeled and sliced
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  • 1/4 cup
    coarsely chopped walnuts
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  •  
    Orange peel strips (optional)
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Directions
1.
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.
2.
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.
3.
Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss to coat vegetables. Makes 6 to 8 side-dish servings.

Make Ahead
Assemble this salad up to 24 hours before serving. Garnish and toss just before serving.

Nutrition information
Per serving: Calories 236, Total Fat 23 g, Saturated Fat 5 g, Cholesterol 16 mg, Sodium 268 mg, Carbohydrate 8 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 39%, Vitamin C 31%, Calcium 10%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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