| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Salads, Dressings |
6 |
Servings |
INGREDIENTS
| 6 |
|
Artichoke hearts, cut in half |
| 1 |
c |
Green beans, cooked, drained and chilled |
| 1/2 |
|
Bermuda onion, thinly sliced |
| 1 |
c |
Peas, cooked, drained and chilled |
| 1/2 |
c |
Radishes, sliced |
| 2 |
c |
Salad greens, broken |
| 1 |
|
Tomato, cut in eighths |
| 3/4 |
c |
Salad oil |
| 1/4 |
c |
Vinegar |
| 1/4 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Egg, hard-cooked, chopped |
| 1/4 |
c |
Mustard pickle |
INSTRUCTIONS
Place artichoke hearts, green beans, onion, peas, radishes, salad greens
and tomato in salad bowl. Toss together lightly. Place the next 8
ingredients in a jar or shaker; blend thoroughly. Pour enough dressing over
salad to moisten and toss lightly again. Makes 6 servings.
Source: Florence P. Hanford's Television Kitchen Meals, 1964.
Shared by: June Hoffman, 9/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: add a whole new dimension to your life”