| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Dressings, Salads | 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 | t | Sugar |
| 3/4 | t | Salt |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 661
Calories From Fat: 448
Total Fat: 50.3g
Cholesterol: 136.7mg
Sodium: 568.7mg
Potassium: 801.9mg
Carbohydrates: 19.2g
Fiber: 6.1g
Sugar: 6.2g
Protein: 33.9g