Twist salad

Yield: 1 servings

Measure Ingredient
½ pounds Twist macaroni; (cook only about 5 minutes; rinse in cold water; drain)
¾ cup Oil
¾ cup Cider vinegar
¾ cup Sugar
1 teaspoon Garlic powder
1 tablespoon Parsley flakes
1 teaspoon Dried onion flakes
\N \N Few grinds fresh pepper
1 small Red onion; thinly sliced
2 smalls Yellow onions; thinly sliced
4 \N Stalks celery; sliced
3 \N Carrots; coarsely grated
1 medium Cucumber; diced
1 \N Tiny zucchini; sliced
1 medium Green pepper; chopped
1 small Sweet red pepper; chopped
1 bunch Broccoli; cut into very small pieces
1 \N Cauliflower; cut into very small pieces

DRESSING

SERVING

(serves a crowd) Source: my mother Mix the dressing ingredients together and marinate the macaroni in it in the fridge 1 - 2 days. This works best in a gallon size plastic zip-bag.

Just before serving, add the prepared veggies. (I like to prepare these early in the day and put them in separate plastic bags in the fridge until serving time. That way, the mess is out of the way well ahead.) You can adjust the vegetable varieties and amounts as you like. This keeps very well in the fridge for several days.

Posted to JEWISH-FOOD digest by "Peggy Geromette" <pegger50@...> on Oct 14, 1998, converted by MM_Buster v2.0l.

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