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 \N | Green pepper; chopped |
1 \N | 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, .