Vegetable-Herb Salad

4 cups shredded iceberg lettuce
2/3 cup chopped parsley
1 green or red bell pepper, coarsely chopped
2 cups coarsely chopped cauliflower or broccoli
3 stalks celery, thinly sliced
2 each, large carrots and zucchini, shredded
1 pkg (10 oz) frozen peas, thawed
1 cup each, mayonnaise and plain yogurt
2 Tbs Dijon mustard
1 tsp each dry rosemary, basil and oregano
2 tsp garlic salt
1/2 tsp pepper
2 1/2 cups shredded Cheddar cheese
2 scallions (including tops), thinly sliced
1/3 cup sunflower seeds

1) In a shallow 4-qt serving dish, place lettuce in an even layer. Distribute parsley, bell pepper, cauliflower/broccoli, celery, carrots, zucchini and peas in even layers over lettuce.
2) Mix mayonnaise, yogurt, mustard, rosemary, basil, oregano, garlic salt and pepper. Spread evenly over top. Sprinkle cheese and scallions over dressing, then sprinkle sunflower seeds over all. Cover and chill up to 24 hours.

Review: Mike was kind enough to make this one. :) It's been a rough week at work, so I was happy to have dinner done when I came home. What I wasn't prepared for was how much food this made. We used spinach instead of lettuce and doubled the peas, but we still had about 12 servings. Seriously, this would be great for a potluck! It was delicious, too. The dressing was fairly subtle, but the rosemary came on strong (probably because Mike crushed it).