Country Salad With Herb And Walnut Dressing
- 1/4 lb. snow peas
- 4 c. shredded iceberg, romaine lettuce
- 3 stalks celery, thinly sliced
- 4 carrots, pared and cut into 1/8 x 1/8 x 2-inch sticks
- 3 medium size zucchini, sliced
- 3 to 4 medium size tomatoes, sliced
- 2 to 3 mushrooms, sliced
- fresh basil for garnish
- Herb-Walnut Dressing (recipe follows)
- Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
snow peas, shredded iceberg, stalks celery, carrots, zucchini, tomatoes, mushrooms, fresh basil, dressing
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1060385 (may not work)