Total Time
30mins
Prep 30 mins
Cook 0 mins

This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.

Ingredients Nutrition

Directions

  1. Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
  2. Top with Radishes and remaining lettuce, broccoli, and cauliflower.
  3. Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
  4. Cover and refrigerate at least 2 hours.
  5. Just before serving, sprinkle with your favorite salad topping.
Most Helpful

You can never have too many salads on a buffet table and this salad not only makes a beautiful presentation, but is a nice change-of-pace version of a typical layered salad. Everyone loved the dressing. . . a very nice touch. A plus is that it can be made ahead of time. Thanks, Barb Gertz, for sharing this.

Merlot August 23, 2004

Very tasty! I am a big fan of layered salads - they are so pretty. I loved the dressing for this one - the mustard, dill and the bacon really made it special. I tossed the salad before serving, after everyone had a chance to see it in the bowl. I was worried that there would not be enough dressing, but upon tossing, it was just enough. Next time I will make extra dressing to put on the side so those who like a lot of dressing can add some at the table.

HeatherFeather February 08, 2004

This was very nice!I did leave out the radishes, I forgot to get them at the store.Thanks Barb!

Sharon123 February 07, 2004