"Let Us Entertain You" Salad

Adapted from A Pinch of Salt Lake Cookbook

Prep Time: 45 minutes Chill:24 hours

INGREDIENTS:

2 heads iceberg lettuce, torn into bite-size pieces
1 RELISH recipe
1 FETA DRESSING recipe
3 large fresh tomatoes, cut into wedges


RELISH:

2 small 2.25 oz. cans sliced olives
14.5-oz can French-style green beans, drained
14.5-oz. can peas, drained
12 oz. can shoepeg corn (or tender young corn), drained
1 med. onion, sliced into thin rings
1 med. red or golden pepper, sliced into thin rings
1 c. thinly sliced celery
1/2 c. vegetable oil
1/4 c. tarragon vinegar
1/2 c. sugar
2 tsp. water
1/2 tsp. ground pepper

FETA DRESSING:

1 c. mayonnaise
1/4 c. sour cream
2 c. buttermilk
0.4 oz. package Hidden Valley Buttermilk dressing
4 oz. crumbled feta cheese


WORK IT:

To prepare RELISH, toss the first 7 RELISH ingredients in a large mixing bowl suitable for marinating. Combine the next 5 ingredients in a jar and shake well. Pour over RELISH and allow to marinate, refrigerated, for 24 hours.

To prepare FETA DRESSING, whisk the first 4 ingredients together in a medium sized bowl. Add the feta cheese and refrigerate for 24 hours.

Assemble the salad in layers beginning with a layer of iceberg lettuce, then drained RELISH, tomato and dollops of FETA dressing.