Marinated artichoke salad #2

Yield: 8 Servings

Measure 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

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, .

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