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24-Hour Vegetable Salad

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“This take on a cold veggie salad is topped with a creamy orange dressing.”
READY IN:
2hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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