| 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
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