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Ingredients Jump to Instructions ↓

  1. 1 cup whole walnuts

  2. 1 teaspoon canola oil

  3. 1/4 teaspoon garlic salt

  4. 1/8 teaspoon Spice Islands® Dill Weed

  5. 5 cups shredded lettuce, divided

  6. 8 cherry tomatoes, halved

  7. 1 cup (4 ounces) shredded cheddar cheese

  8. 1 package (10 ounces) frozen peas, thawed

  9. DRESSING:

  10. 3/4 cup mayonnaise

  11. 1/2 cup sour cream

  12. 2 tablespoons chopped green onion

  13. 1 tablespoon lemon juice

  14. 2 teaspoons chopped fresh parsley

  15. 1 teaspoon prepared mustard

  16. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a small bowl, toss walnuts with the oil, garlic salt and dill. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned, stirring once. Cool.

  2. In a 2-1/2-qt. bowl, layer 2 cups lettuce, tomatoes, cheese, peas, 3/4 cup walnuts and remaining lettuce.

  3. In a small bowl, combine dressing ingredients. Spread dressing over top of salad (do not toss). Serve immediately or cover and refrigerate overnight.

  4. Just before serving, top with remaining walnuts. Yield: 8 servings.

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