Yield: 6 servings
|6||Artichoke hearts, cut in half|
|1 cup||Green beans, cooked, drained and chilled|
|½||Bermuda onion, thinly sliced|
|1 cup||Peas, cooked, drained and chilled|
|½ cup||Radishes, sliced|
|2 cups||Salad greens, broken|
|1||Tomato, cut in eighths|
|¾ cup||Salad oil|
|1||Clove garlic, crushed|
|1||Egg, hard-cooked, chopped|
|¼ cup||Mustard pickle|
Place artichoke hearts, green beans, onion, peas, radishes, salad greens and tomato in salad bowl. Toss together lightly. Place the next 8 ingredients in a jar or shaker; blend thoroughly. Pour enough dressing over salad to moisten and toss lightly again. Makes 6 servings.
Source: Florence P. Hanford's Television Kitchen Meals, 1964.
Shared by: June Hoffman, 9/93