Vegetable salad #3

Yield: 10 Servings

Measure 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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