Recipe - Garden Layered Salad

1 qt Broccoli florets
3 cup Cauliflower flowerets
2 cup Mushrooms; cut or sliced up
1 cup Peas; sugar snap, halved
1 cup Radishes; cut or sliced up
1 cup Carrots; cut or sliced up
1 cup Peas; fresh or frozen
One fourth cup Green onions; cut or sliced up
Three fourths cup Olive oil
1/3 cup Red wine vinegar
2 tablespoon Sugar
1 Three fourths tablespoon Chives; fresh, minced
1 teaspoon Pepper
1 teaspoon Dijon mustard
One half teaspoon Salt
1 Garlic cloves; pressed
2 qt Greens; assorted, torn

In a large bowl, toss the first eight ingredients. Whisk the oil, vinegar,
sugar, chives, pepper, mustard, salt and garlic; pour over vegetables and
toss. Place half greens in a bowl; top with half of vegetable mixture.
Repeat layers. Cover and refrigerate for at least 6 hours, or overnight.

Recipe by: Country Woman Magazine, 6/97 Posted to MCRecipe Digest V1 #670
by hurlbert hurlbert@concentric.net on Jul 13, 1997