Marinated artichoke salad #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Round 1/8 inch carrot slices |
| 1 | can | (14-oz) artichoke hearts; drained and quartered |
| ½ | cup | Finely sliced green onions |
| ½ | cup | Finely sliced celery |
| 2 | cups | Thinly sliced cauliflower |
| ½ | cup | Bottled Italian dressing |
| Lettuce | ||
| ⅔ | cup | Mayonnaise |
| 2 | tablespoons | Chili sauce |
| 1 | tablespoon | Lemon juice (up to) |
| ¼ | teaspoon | Dill weed |
| ½ | teaspoon | Salt |
Directions
DRESSING
Combine all vegetables and marinate overnight in Italian Dressing. About 2 hours before serving, drain and toss with mayonnaise dressing. Chill until serving time. Serve on salad plate lined with lettuce and garnish with carrot curls. Yield: 8 servings.
KATHY WILKINS (MRS. JAMES H. JR) MARINATE OVERNIGHT
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .