2 to 24-Hour Green Salad

Creative Cookery, Holiday, Luncheon, Potluck, Salads, Tailgate


8 cups torn mixed salad greens (2 bags)

2 medium carrots cut in ribbons

1 cup mushrooms sliced

1 cup feta cheese crumbled

1/2 cup kalamata olives pitted & coarsely chopped

1 medium cucumber halved, seeded & sliced 1/4"

1 cup frozen green peas optional

1/2 cup green onion sliced

3/4 cup mayonnaise

1/2 cup plain yogurt

4 teaspoons orange peel finely shredded

1/4 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

2 medium oranges peeled & sliced

1/2 cup toasted pecans coarsley chopped

1/4 cup crisp bacon slices coarsley crumbled


Place greens in large clear straight-sided bowl or souffle dish. Peel carrots, and using a vegetable peeler, carefully cut carrots into long, paper-thin ribbons, or slice thinly. Set aside. Layer: Greens, mushrooms, 1/2 c cheese, olives, cucumbers, peas, carrots, green onions.
DRESSING: Combine mayonnaise, yogurt, orange peel, red pepper & black pepper. Spread over top of salad, sealing to edge of bowl. Sprinkle with the remaining 1/4 c. cheese. Cover salad tightly with plastic wrap. Chill for 2-24 hours.
Garnish with orange slices, pecans, crumbled bacon and orange peel strips. Just before serving, toss to coat vegetables.