DILLED WALNUTS INGREDIENTS

2 cups walnuts

1 tablespoon canola oil

½ teaspoon dill weed

CREAMY DRESSING INGREDIENTS

1 cup mayonnaise

¾ cup sour cream

1 tablespoon lemon juice

1 teaspoon prepared mustard

1 green onion, minced

1 tablespoon dried parsley

¼ teaspoon salt

¼ teaspoon dill weed

REMAINING INGREDIENTS

green leaf lettuce

iceberg lettuce

cherry tomatoes, halved

2 cups extra sharp cheddar cheese, shredded

2 cups frozen petite sweet peas, thawed (not cooked)

3 carrots, shredded

2 stalks celery, chopped

DIRECTIONS

Preheat oven to 350 degrees F. Coat walnuts with oil and toss with dill weed. Spread on baking sheet in a single layer. Roast in oven for 5 minutes. Turn oven off. Stir walnuts, and return to warm oven for 5 minutes. Cool.

Rinse frozen peas and drain on paper towels to thaw. Do not cook.

Prepare Creamy Dressing (stir listed ingredients well). Refrigerate while preparing salad layers.

Rinse salad vegetables. In a large, straight sided, clear glass bowl, layer in order: a mixture of the two lettuces (torn into bite-sized pieces), a row of cherry tomatoes (cut sides against the glass), cheese, peas, carrots, celery, dilled walnuts (reserve a few for the top), and a final layer of lettuces. Gently press on the top layer to lightly compress the salad and remove excess air. Resist the urge to fill the bowl completely. Leave a bit of space at the top so the salad will be easier to serve.

Top with the Creamy Dressing mixture, making sure to completely cover and seal the salad with the dressing by spreading it to the sides of the bowl all away around. Cover with plastic wrap and refrigerate for several hours or overnight. At serving time, remove plastic wrap and add remaining walnuts for decoration (and to give those with allergies a heads up).

Enjoy!