Lunch: Layered Salad with Walnuts Recipe

Ingredients

1 cup walnut halves
1 teaspoon canola oil
1/4 teaspoon garlic salt
1/8 teaspoon dill weed
5 cups shredded lettuce
8 cherry tomatoes, halved
1 cup (4 ounces) shredded cheddar cheese
1 package (10 ounces) frozen peas, thawed

Instructions

In a small bowl, toss walnuts with the oil, garlic salt and dill. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-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 lettuce, tomatoes, cheese, peas, 3/4 cup walnuts and remaining lettuce.
In a small bowl, combine dressing ingredients. Spread dressing over top of salad (do not toss). Chill until serving.
Just before serving, top with remaining walnuts.

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