In a small bowl, toss walnuts with oil, garlic salt and dill. Spread in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 350 for 8-10 minutes or until lightly browned, stirring once. Cool.
In a 2-1/2 qt bowl, layer 2 cups of the lettuce, tomatoes, cheese, peas, 3/4 cup walnuts and remaining lettuce. In a small bowl, combine the dressing ingredients. Spread 1 cup of the dressing over the top of salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight.
Just before serving, top with remaining dressing and walnuts.
Originally Submitted
10/6/2009
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