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.