| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Thinly sliced mushrooms |
| 1 1/2 |
c |
Halved cherry tomatoes |
| 1 1/2 |
c |
Thinly sliced zucchini |
| 1 1/2 |
c |
Thinly sliced carrots |
| 1 1/2 |
c |
Thinly sliced scallions |
| 1 1/2 |
c |
Thinly sliced green pepper rings |
| 1 1/2 |
c |
Broccoli flowerets |
| 1 1/2 |
c |
Cauliflower flowerets |
| 1 |
|
Clove garlic; split |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Dry mustard |
| 2 |
ts |
Chopped fresh chives |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Olive oil |
|
|
Lettuce or spinach leaves |
INSTRUCTIONS
Prepare vegetables and set aside. Rub large salad bowl with garlic. Combine
remaining ingredients and whisk or shake. Place vegetables in salad bowl
and pour dressing over them. Cover bowl and marinate vegetables for at
least 2 hours. May be served on lettuce or spinach leaves. Yield: 6 to 8
servings.
HELEN HARRISON (MRS. FRED H.)
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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