Garden Layered Salad

This salad will surely delight everyone at your party. It has a truly unique taste.


50 servings


12 cups fresh broccoli florets
9 cups fresh cauliflowerets
6 cups sliced fresh mushrooms
3 cups halved sugar snap peas
3 cups sliced radishes
3 cups sliced carrots
3 cups fresh or frozen peas
3/4 cup sliced green onions
2 1/4 cups olive oil
1 cup red wine vinegar
6 tablespoons granulated (white) sugar
1/3 cup minced chives
1 tablespoon pepper
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
3 garlic cloves, minced
6 quarts assorted torn greens


In a large bowl, toss the first eight ingredients. Whisk the oil, vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over vegetables and toss to coat.

Place 1 quart of greens in three 4-quart bowls; top each with 6 cups vegetable mixture. Repeat layers. Cover and refrigerate for at least 6 hours.

Nutritional Information

1 serving (1 each) equals 126 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 101 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein.

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