| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salad |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Round 1/8 inch carrot slices |
| 1 |
cn |
(14-oz) artichoke hearts; drained and quartered |
| 1/2 |
c |
Finely sliced green onions |
| 1/2 |
c |
Finely sliced celery |
| 2 |
c |
Thinly sliced cauliflower |
| 1/2 |
c |
Bottled Italian dressing |
|
|
Lettuce |
| 2/3 |
c |
Mayonnaise |
| 2 |
tb |
Chili sauce |
| 1 |
tb |
Lemon juice (up to) |
| 1/4 |
ts |
Dill weed |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
DRESSING
Combine all vegetables and marinate overnight in Italian Dressing. About 2
hours before serving, drain and toss with mayonnaise dressing. Chill until
serving time. Serve on salad plate lined with lettuce and garnish with
carrot curls. Yield: 8 servings.
KATHY WILKINS (MRS. JAMES H. JR)
MARINATE OVERNIGHT
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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