Rainbow salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Finely chopped cabbage |
| 1 | cup | Finely chopped green pepper |
| 1 | cup | Grated carrots |
| 1 | cup | Chopped lettuce |
| ½ | cup | Finely chopped cucumber |
| ½ | cup | Sliced onion |
| 1 | cup | Sliced celery |
| 1 | cup | Tomato chunks |
| 1 | cup | Shredded American cheese |
| 1 | cup | Cooked or canned green peas |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Sugar |
| ½ | cup | Vinegar |
| Lettuce leaves | ||
Directions
Toss all ingredients except lettuce leaves. Chill. Serve in lettuce-lined salad bowl. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .