| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salad, Vegetable | 8 | Servings | |
INGREDIENTS
| 1 | md | Cabbage, red |
| Avocado slices | ||
| Green grapes —POPPY SEED DRESSING—– | ||
| 1/3 | c | Sugar |
| 1/3 | c | Vinegar |
| 1 | c | Salad oil |
| 1 | ts | Dry mustard |
| 1 | ts | Salt |
| 2 | ts | Onion juice, fresh |
| 1 | tb | Poppy seeds |
INSTRUCTIONS
Slice cabbage, paper thin. Place a layer of this on each salad plate. Cover with avocado slices, then green grapes. Serve with poppy seed dressing. Poppy Seed Dressing: Blend sugar, vinegar, oil, mustard, salt, and onion juice in blender. After this mixture is well blended, add poppy seeds and put into jar with lighlty sealed lid. Yield: 1 cup. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman. Posted to MC-Recipe Digest V1 #600 by Nancy Berry <nlberry@prodigy.net> on May 06, 1997
A Message from our Provider:
“Many folks want to serve God, but only as advisers”