Frosted Greens and Cheese Salad
A festive, layered vegetable and cheese salad that's perfect for buffet dinners, potlucks and holiday parties.
1 small head lettuce, torn into bite-size pieces
1 cup endive pieces
1 cup finely sliced celery
1 (8-ounce) can water chestnuts, sliced
1 cup finely chopped onion
1 (10-ounce) package frozen peas, thawed
2 cups salad dressing
2 tablespoons granulated sugar
1 cup (3 ounces) grated Wisconsin Romano cheese - divided use
1 tomato, sliced
1/2 cup (2 ounces) crumbled Wisconsin Blue cheese
1/2 cup (2 ounces) shredded Wisconsin Cheddar cheese
- In a large round salad bowl arrange first six ingredients in layers, ending with layer of peas.
- Mix the salad dressing and sugar. Frost peas with the dressing mixture, covering entire surface. Sprinkle with 1/2 cup Romano cheese; cover. Refrigerate at least 12 hours or overnight.
- Before serving, divide surface in thirds, using tomato slices as dividers. Sprinkle each triangular section with cheese; cheddar in first third; blue cheese in second third and 1/2 cup Romano cheese in remaining third.
Makes 12 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.