24-Hour Vegetable Salad

Ingredients

• 5 cups mixed salad greens
• 1 medium carrot
• 1 medium cucumber
• 1 cup fresh mushrooms, sliced
• 1/2 cup radish, sliced
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup plain yogurt
• 1 teaspoon orange peel, finely shredded
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 2 green onions, sliced
• 1/4 cup olive, chopped
• 1/4 cup feta cheese

Directions

1. 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. 2

   Layer ingredients on salad greens in the following order: carrot ribbons, mushrooms, cucumber and radish.

3. 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. 4

   To serve, garnish salad with green onion, olives and feta. Just before serving, toss to coat vegetables with dressing.