Layered Walnut Salad

• 1 cup walnuts
• 1 teaspoon salad oil
• 14 teaspoon garlic salt
• 18 teaspoon dill weed
• 4 cups finely shredded iceberg lettuce (I just tear the lettuce)
• 6 -8 cherry tomatoes, halved (you can also use a regular tomato, cut in slices)
• 1 cup shredded cheese
• 1 (15 ounce) cancooked peas
• 34 cup mayonnaise
• 12 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon prepared mustard
• 12 teaspoon salt
• 2 tablespoons chopped onions
• 2 teaspoons chopped parsley

1. Turn walnuts into saucepan of rapidly boiling water.
2. Boil 3 minutes and then drain well.
3. Toss with oil, garlic salt, and dill weed on shallow baking pan.
4. Toast at 350F for 10-12 minutes, stirring once; cool.
5. Arrange in order in straight-sided bowl (6 1/2 in diameter, 3 1/2 inches deep), 2 cups lettuce, row of tomatoes, cut sides against glass, cheese,cooked peas, 3/4 cups walnuts and remaining lettuce.
6. Top with 1 cup creamy dressing, spreading in an even layer, completely to edge of bowl.
7. Cover and chill several hours or overnight (overnight is better).
8. At serving time, add remaining dressing and sprinkle with reserved walnuts
9. (I put remaining dressing and walnuts on right away and then chill).
10. Creamy dressing: just stir together all the ingredients.

walnuts, salad oil, garlic, dill, tomatoes, shredded cheese, peas, mayonnaise, sour cream, lemon juice, mustard, salt, onions, parsley

Taken from www.food.com/recipe/layered-walnut-salad-99010 (may not work)