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Place salad greens in a 2-1/2- to 3-quart clear straight-sided bowl or soufflé dish. Peel carrot. Using a vegetable peeler, carefully cut carrot into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 cup feta, olives, cucumber, carrot ribbons and green onions.
For dressing, combine mayonnaise (or salad dressing), yogurt, orange zest, crushed red pepper and ground black pepper in a small bowl. Spread the dressing over the top of the salad, sealing it to the edgeof the bowl. Sprinkle with the remaining 1/4 cup feta. Cover salad tightly with plastic wrap. Chill for 2 to 24 hours.
Just before serving, toss to coat vegetables. Garnish with orange slices, walnuts and orange zest strips, if desired.