Posted by: Schmitty 05-26-99 2:39 AM
Layered Walnut Salad
1 cup walnuts
1 teaspoon salad oil
1/4 teaspoon garlic salt
1/8 teaspoon dill weed
4 cups finely shredded iceberg lettuce
6 to 8 cherry tomatoes halved
1 cup shredded cheddar cheese
1 package (10 ounce) frozen peas, cooked and cooled
Creamy Dressing (see below)
Preheat oven to 350° F.
Put walnuts into saucepan of rapidly boiling water and boil 3 minutes.
Drain well. Toss with oil, garlic salt and dill weed on shallow baking pan.
Toast walnuts for 10 to 12 minutes, stirring once; cool.
Arrange in order in straight sided glass bowl (6 1/2 inches in diameter, 3 1/2 inches deep), 2 cups lettuce, a row of cherry tomatoes, cut sides against glass, cheese, cooked peas, 1/4 cup walnuts and remaining lettuce.
Top with 1 cup creamy dressing spreading in an even layer completely to edge of bowl.
Cover, chill several hours of overnight.
At serving time, add remaining dressing and sprinkle with reserved walnuts.
Makes 6 servings.
Creamy Dressing:
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt
2 tablespoons chopped green onion
2 teaspoons chopped parsley.
Combine all ingredients.
Makes 1 1/2 cups