Yield: 10 Servings
|1 pack||(20-oz) frozen chopped broccoli|
|1 pack||(20-oz) frozen french style green beans|
|1 can||(15-oz) cut asparagus spears; drained|
|1 can||(14-oz) artichoke hearts; drained and halved|
|1||Green pepper; chopped|
|1||Cucumber; pared and thinly sliced|
|¾ cup||Half and Half|
|2 tablespoons||Lemon juice|
|¾ cup||Chopped fresh parsley|
|½ cup||Finely chopped onion|
|3 tablespoons||Anchovy paste|
Cook frozen vegetables half as long as directed on package. Drain and cut in bite-sized pieces. Add canned vegetables, green pepper and cucumber.
Chill. Mix dressing ingredients and toss together with chilled vegetables in large salad bowl. Refrigerate. Make at least 1 day ahead. Yield 10 to 12 servings.
JANIE TURNER LOWE
(MRS. CHESTER, JR.)
MAKE AT LEAST 1 DAY AHEAD
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .