Serves: 10
Total Calories: 332

8 cups iceburg lettuce torn in bite-size pieces and crisped (about 1
2 cups carrots shredded
1 1/2 cups petite peas thawed
1 1/2 cups zucchini shredded
3/4 cup celery thinly sliced
3/4 cup green onion minced
2 teaspoons sugar
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon horseradish prepared
1/2 cup Romano cheese grated
1/2 cup vegetable oil or olive oil
3 tablespoons cider vinegar or red wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olives chopped, pitted
2 eggs hard-cooked and sieved

Arrange lettuce in bottom of a shallow 4-quart glass salad bowl. Layer in order carrots, peas, zucchini, celery and green onions. Sprinkle with sugar.

In a small bowl, mix together mayonnaise, sour cream and horseradish until well blended. Spread evenly over top of vegetables. Sprinkle with Romano cheese. Cover and chill overnight.

Just before serving, place oil, vinegar, dry mustard, salt and pepper in a blender container or food processor bowl. Cover and blend or process.

Garnish salad with olives and sprinkle eggs around outer edge. Pass dressing separately

Nutritional Facts:

Serves: 10
Total Calories: 332
Calories from Fat: 242

More Recipes from the Gold Star Collection Cookbook:
Carnival Salad
Carrot-Date Salad
Chicken Curry Salad
Cucumbers In Sour Cream
Fire And Ice Tomatoes
Luscious Blueberry Salad
Mexican Vegetable Salad
Overnight Layered Salad
Peach Ambrosia
Potato Salad Monaco