Swiss Cheese Salad

I love salads that can be made ahead of time. This particular salad looks nicer when the lettuce is shredded (taco style). You might also want to "eyeball" how much dressing to add. I typically don't use it all at once, and have enough dressing left over to make one more salad at a later date. It is from Taste of Home magazine.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 1  cup  sliced green onion
• 1  cup  sliced celery
• 1  cup  diced green pepper
• 1  cup  sliced stuffed green olive
• 1⁄3 cup  vegetable oil
• 2  tablespoons red wine vinegar
• 1  tablespoon Dijon mustard
•  salt and pepper
• 6  cups  shredded lettuce
• 8  ounces  shredded swiss cheese

Directions

1. In a small bowl, combine the onions, celery, green pepper and olives.
2. In another bowl, whisk together the oil, vinegar, mustard, salt and pepper.
3. Pour over vegetables and refrigerate several hours or overnight.
4. Just before serving, place the lettuce in a large salad bowl; add the cheese and dressing with vegetables.
5. Toss lightly.