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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 6 |
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I have been making this recipe for a lot of years and every time I fix it people devour it. It takes a little time to prepare, but is well worth the effort. Ingredients:
1 cup walnuts |
1 teaspoon salad oil |
1/4 teaspoon garlic salt |
1/8 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) can cooked peas |
3/4 cup mayonnaise |
1/2 cup sour cream |
1 tablespoon lemon juice |
1 teaspoon prepared mustard |
1/2 teaspoon salt |
2 tablespoons chopped onions |
2 teaspoons chopped parsley |
Directions:
1. Turn walnuts into saucepan of rapidly boiling water. Boil 3 minutes and then drain well.
2. Toss with oil, garlic salt, and dill weed on shallow baking pan.
3. Toast at 350°F for 10-12 minutes, stirring once; cool.
4. 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.
5. Top with 1 cup creamy dressing, spreading in an even layer, completely to edge of bowl.
6. Cover and chill several hours or overnight (overnight is better).
7. At serving time, add remaining dressing and sprinkle with reserved walnuts
8. (I put remaining dressing and walnuts on right away and then chill).
9. Creamy dressing: just stir together all the ingredients.
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