Serves: 10
Total Calories: 451
In a large glass bowl, layer lettuce and sprinkle lightly with salt, pepper and a little parsley. Top with layers of beets, mushrooms, peas, celery and cucumber sprinkle lightly with salt, pepper and parsley, reserving 2 tablespoons parsley. Spread dressing over top and garnish with red pepper or pimiento. Cover with foil and refrigerate for several hours or overnight. Just before serving, sprinkle top with reserved parsley.
This Layered Holiday Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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