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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Vegetable Medley Salad Recipe

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This recipe for Vegetable Medley Salad is from The Cooking Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup thinly sliced carrots
1/2 small head of cauliflower,
1/2 pkg, of 10 oz frozen peas
1/2 cup ,sliced water chesnuts
2 Tbl. chopped green pepper

Dressing
1/4 cup salad oil
1/4 cup vinegar
1 1/2 tsp. sugar
salt
dried basil
dried dill
1/2 cup shredded cheddar
Directions:
Directions:
Cook carrots and cauliflower 4 min. Add peas and continue boiling. Cook, covered, 2 minutes more. Drain well and cool. In bowl, combine cooked vegetables, water chestnuts, green pepper and green onion.

In screwtop jar,combine oil,vinegar,sugar,salt,basil,dill and pepper. Cover and shake well. Pour over vegetables and toss.Cover and chill. To serve, add cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min. plus chilling.
Personal Notes:
Personal Notes:
Once I took this dish to a party and somebody said "Oh this looks like a Becky Dumm Salad" and I said "No- It is a COOKING CLUB SALAD". It is in the menu book. It has been authenticated:)

 

 

 

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