24-Hour Vegetable Salad

• 5 cups mixed salad greens
• 1 medium carrot
• 1 medium cucumber
• 1 cup fresh mushrooms, sliced
• 12 cup radish, sliced
• 12 cup mayonnaise or 12 cup salad dressing
• 14 cup plain yogurt
• 1 teaspoon orange peel, finely shredded
• 12 teaspoon crushed red pepper flakes
• 14 teaspoon black pepper
• 2 green onions, sliced
• 14 cup olive, chopped
• 14 cup feta cheese

1. Place salad greens in a clear 3 quart straight-sided bowl or souffle dish.
2. Peel carrot.
3. Using vegetable peeler, cut carrot into long ribbons.
4. Cut cucumber in half lengthwise: seed and slice 1/4 inch thick.
5. Layer ingredients on salad greens in the following order: carrot ribbons, mushrooms, cucumber and radish.
6. For dressing: In a small bowl, combine mayo, yogurt, orange peel, crushed red pepper, and black pepper.
7. Spread dressing over salad, sealing to edge of bowl.
8. Cover tightly with plastic wrap and chill for 2-24 hours.
9. To serve, garnish salad with green onion, olives and feta.
10. Just before serving, toss to coat vegetables with dressing.

mixed salad greens, carrot, cucumber, fresh mushrooms, radish, mayonnaise, yogurt, orange peel, red pepper, black pepper, green onions, olive, feta cheese

Taken from www.food.com/recipe/24-hour-vegetable-salad-313342 (may not work)