Vegetable salad #3
10 Servings
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | tablespoons | Vinegar |
| 1½ | cup | Mayonnaise |
| ¾ | cup | Chopped fresh parsley |
| ½ | cup | Finely chopped onion |
| 3 | tablespoons | Anchovy paste |
DRESSING
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, .
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