24-Hour Vegetable Salad

13 ingredients
10 steps

Ingredients

  • 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

Directions

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

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