Yield: 8 Servings
|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|
|2 tablespoons||Chili sauce|
|1 tablespoon||Lemon juice (up to)|
|¼ teaspoon||Dill weed|
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, .