Ingredients:
5 cups mixed salad greens, torn
1 medium carrot
1 cup mushrooms, sliced
1/2 cup Feta cheese, crumbled
1/2 cup black olives, chopped
1 medium cucumber, halved, seeded, and sliced
1/4 cup spring onions, sliced
1/2 cup salad dressing
1/4 cup yogurt
1 teaspoon orange juice
1/2 to 3/4 teaspoon red pepper
salt and black pepper
1 medium orange, peeled and sliced
1/4 cup walnuts, chopped

Directions:
Place salad greens in a large clear straight-sided bowl or souffé dish. Peel carrot. Using vegetable peeler, carefully cut carrots into long, paper-thin ribbons. Set aside. Layer vegetable on top of salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons, and green onions.
In a small bowl combine the salad dressing, yogurt, orange juice, crushed red pepper, and ground black pepper. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with the remaining 1/4 cup cheese. Cover salad tightly with plastic wrap. Chill for a minimum of 2 hours, preferably overnight.
Garnish with orange slices, and walnuts. Just before serving toss to coat vegetables.