Relish salad

Yield: 4 servings

Measure Ingredient
½ teaspoon Salt
3 tablespoons Brown sugar -- packed
½ teaspoon Dry mustard
⅓ cup Cider vinegar
2 cups Chopped cabbage
½ cup Chopped green bell pepper
1 cup Chopped celery

IN BOWL, COMBINE SALT, brown sugar, dry mustard and cider vinegar, stirring until blended. Add cabbage, bell pepper and celery and toss until well coated with dressing. Serve chilled.

Makes 3½ Cups MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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