Serves: 14
Total Calories: 340

Relish:
1 (6-ounce) can pitted ripe olives, drained and sliced
1 (16-ounce) can french-style green bean, drained
1 (17-ounce) can LeSueur peas, drained
1 (12-ounce) can shoe peg corn (or tender young corn), drained
1 medium-size Bermuda onion, sliced into thin rings
1 medium-size red or golden pepper, sliced into thin rings
1 cup thinly sliced celery
1/2 cup vegetable oil
1/4 cup tarragon vinegar
1/2 cup sugar
2 teaspoons water
1/2 teaspoon coarsely ground pepper
------------------------------
Feta Dressing:
1 cup mayonnaise
1 (1.4-ounce) package Good Seasons Buttermilk Farm-Style Dressing
1/4 cup sour cream
2 cups buttermilk
4 ounces crumbled feta cheese
------------------------------
Salad:
2 large heads iceberg lettuce, washed, drained, and torn into bite-size pieces
1 Relish recipe
3 large fresh tomatoes, peeled, and cut into wedges (optional)
1 Feta Dressing recipe

Relish:
Toss the first 7 ingredients in a large mixing bowl suitable for marinating. Combine the next 5 ingredients in a jar and shake well. Pour over vegetables, and allow to marinate, refrigerated, for 24 hours.

Feta Dressing:
Whisk mayonnaise, dressing mix, sour cream, and buttermilk together in a wide-mouth quart jar. Add the feta cheese and refrigerate for 24 hours.

Salad:
Assemble the Salad in layers, beginning with a layer of iceberg lettuce, then drained Relish, tomatoes if desired, and dollops of Feta Dressing.

Nutritional Facts:

Serves: 14
Total Calories: 340
Calories from Fat: 210

More Recipes from the Recipe Hall of Fame One Dish Wonders Cookbook:
“Let Us Entertain You” Salad
Layered Green Salad
Swiss Layered Salad
Strawberry Spinach Salad with Poppy Seed Dressing
Ninth Street House Congealed Spinach Salad with Crabmeat Dressing
Pink Champagne Salad
Pink Arctic Freeze Cranberry Salad
Twenty-Four Hour Fruit Salad
Easy Ambrosia Salad
Apricot Pineapple Salad
Apricot Cream Cheese Salad
Frosted Cranberry Salad
Chicken Mousse
Chicken Pasta Salad