Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 cups | Torn mixed greens |
| ½ pounds | Lean cooked beef (1 1/2 c.) cut in thin strips |
| 1 small | Parsnip; thinly sliced |
| 1 medium | Carrot; thinly sliced |
| ½ cup | Buttermilk |
| 3 tablespoons | Mayonnaise |
| 1 tablespoon | Snipped fresh basil |
| ½ medium | Zucchini; sliced |
| ½ cup | Broccoli flowerets |
| 8 ounces | Can julienned beets well drained |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Sugar |
| 1 dash | Pepper |
FRESH BASIL DRESSING
In a large salad bowl, combine the greens, beef, parsnip, carrot, zucchini and broccoli. Toss to mix. Pour dressing over salad; toss lightly to coat. Top with beets.
To make the dressing, stir dressing ingredients together. Yield: About ¾ cup of dressing.
From "A Basil Bouquet" article in "Country Gardens" magazine. Fall 1993. Pg. 16. Sent to me by my friend Joyce Shillings of Port Lavaca, TX. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-19-94