Claremont salad
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1½ | teaspoon | Celery seed |
| 1½ | teaspoon | Mustard seed |
| 1 | small | Cabbage; thinly sliced |
| 1 | medium | Onion; thinly sliced |
| 2 | Peppers; bell, thinly sliced | |
| 1 | Cucumber; peeled & shredded | |
| ¾ | cup | Vinegar |
| ¼ | cup | Water |
| 2 | Carrots; thinly shredded | |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Pepper |
Directions
DRESSING
SALAD
Mix dressing ingredients in saucepan and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Remove from heat and allow to cool. Combine salad ingredients in large bowl. Toss well with dressing. Refrigerate at least 24 hours before serving, stirring occasionally. This salad keeps well for several weeks in the refrigerator. Source: Delicious Developments Submitted By MEG ANTCZAK On 04-15-95