Tangy rainbow salad
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.