Calypso salad

Yield: 4 Servings

Measure Ingredient
1 can (12 oz.) drained Mexicorn
½ cup Finely chopped onion
¼ cup Black sliced olives
2 tablespoons White vinegar
4 teaspoons Prepared mustard
\N \N Salt; to taste
4 cups Cabbage; shredded
¼ cup Sharp Cheddar cheese; cubed
1 cup Mayonnaise
2 tablespoons White sugar
¼ teaspoon Celery seed

Mix all the ingredients together and let stand at least 30 minutes before serving. Serves 6-8.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998

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