tangy rainbow salad
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 teaspoons | Vinegar |
| ⅔ cup | Undiluted Carnation 2% Evaporated Milk |
| 1⅓ cup | Salad dressing |
| 1 tablespoon | Prepared mustard |
| 2 teaspoons | Prepared horseradish |
| 1½ teaspoon | Salt |
| 4 cups | Shredded lettuce |
| 2 cups | Sliced fresh mushrooms |
| 2 cups | Diced fresh tomatoes |
| 4 cups | Julienne strips cooked ham |
| 1 cup | Thinly sliced red onion |
| 2 cups | Cooked drained frozen peal |
| ½ cup | Sliced cucumber |
Stir vinegar into E. Milk until slightly thickened. blend in salad dressing, mustard, horseradish, and salt; chill. Layer vegetables and ham in 4-quart salad bowl as follows: lettuce, mushrooms, tomatoes, ham, onion, peas and cucumber. Spread dressing over top of salad. Cover. Chill several hours. Garnish to serve. Makes 6 to 8 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.
Similar recipes
- Candy rainbow bread
- Grilled rainbow trout
- Holiday rainbow cake
- Rainbow chicken
- Rainbow float
- Rainbow jello
- Rainbow pasta primavera
- Rainbow pepper saut
- Rainbow pinecones
- Rainbow risotto
- Rainbow salad
- Rainbow stew
- Tangy bean soup
- Tangy carrots
- Tangy dressing
- Tangy lemon sauce
- Tangy salad
- Tangy salad dressing
- Tangy spinach
- Tangy spinach salad
Random recipe of the day
Follow us
