Garden Layered Salad

• 12 cups fresh broccoli florets
• 9 cups fresh cauliflowerets
• 6 cups sliced fresh mushrooms
• 3 cups halved sugar snap peas
• 3 cups sliced radishes
• 3 cups sliced carrots
• 3 cups fresh or frozen peas
• 3/4 cup sliced green onions
• 2-1/4 cups olive oil
• 1 cup red wine vinegar
• 6 tablespoons sugar
• 1/3 cup minced chives
• 1 tablespoon pepper
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons salt
• 3 garlic cloves, minced
• 6 quarts assorted torn greens

1. 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 to coat.
2. Place 1 qt. of greens in three 4-qt. bowls; top each with 6 cups vegetable mixture. Repeat layers. Cover and refrigerate for at least 6 hours.

fresh broccoli florets, fresh cauliflowerets, mushrooms, peas, radishes, carrots, peas, green onions, olive oil, red wine vinegar, sugar, chives, pepper, mustard, salt, garlic, torn greens

Taken from www.tasteofhome.com/recipes/garden-layered-salad/ (may not work)