| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Salad |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(20-oz) frozen chopped broccoli |
| 1 |
pk |
(20-oz) frozen french style green beans |
| 1 |
cn |
(15-oz) cut asparagus spears; drained |
| 1 |
cn |
(14-oz) artichoke hearts; drained and halved |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Cucumber; pared and thinly sliced |
| 3/4 |
c |
Half and Half |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Vinegar |
| 1 1/2 |
c |
Mayonnaise |
| 3/4 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Finely chopped onion |
| 3 |
tb |
Anchovy paste |
INSTRUCTIONS
DRESSING
Cook frozen vegetables half as long as directed on package. Drain and cut
in bite-sized pieces. Add canned vegetables, green pepper and cucumber.
Chill. Mix dressing ingredients and toss together with chilled vegetables
in large salad bowl. Refrigerate. Make at least 1 day ahead. Yield 10 to 12
servings.
JANIE TURNER LOWE
(MRS. CHESTER, JR.)
MAKE AT LEAST 1 DAY AHEAD
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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