Garden Layered Salad

Recipe Ingredients

1		Broccoli florets
3 cups	438g / 15oz	Cauliflower flowerets
2 cups	474ml	Mushrooms - sliced
1 cup	198g / 7oz	Peas - sugar snap, halved
1 cup	237ml	Radishes - sliced
1 cup	110g / 3.9oz	Carrots - sliced
1 cup	237ml	Peas (fresh or frozen)
1/4 cup	15g / 0.5oz	Green onions - sliced
3/4 cup	177ml	Olive oil
1/3 cup	78ml	Red wine vinegar
2 tablespoons	30ml	Sugar
1 3/4 tablespoons	26ml	Chives - fresh, minced
1 teaspoon	5ml	Pepper
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1		Garlic cloves - pressed
2		Greens - assorted, torn

Recipe Instructions

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.

Place half greens in a bowl; top with half of vegetable mixture. Repeat layers.

Cover and refrigerate for at least 6 hours, or overnight.

Source:
Country Woman Magazine, 6/97

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