24 Hour Vegetable Salad recipe

Ingredients:
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)

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.