Tangy rainbow salad

Yield: 1 Servings

Measure Ingredient
4 teaspoons Vinegar
⅔ cup Undiluted Carnation 2% Evaporated Milk
1⅓ cup Salad dressing
1 tablespoon Prepared mustard
2 teaspoons Prepared horseradish
1½ teaspoon Salt
4 cups Shredded lettuce
2 cups Sliced fresh mushrooms
2 cups Diced fresh tomatoes
4 cups Julienne strips cooked ham
1 cup Thinly sliced red onion
2 cups Cooked drained frozen peal
½ cup Sliced cucumber

Stir vinegar into E. Milk until slightly thickened. blend in salad dressing, mustard, horseradish, and salt; chill. Layer vegetables and ham in 4-quart salad bowl as follows: lettuce, mushrooms, tomatoes, ham, onion, peas and cucumber. Spread dressing over top of salad. Cover. Chill several hours. Garnish to serve. Makes 6 to 8 servings.

Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.

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