Layered Walnut Salad

Name: Layered Walnut Salad
Ingredients: 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

15 ingredients

10 steps

Ingredients

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

Directions

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.