Fresh Vegetable Salad

[Guest guest]

* Exported from MasterCook *

 

Fresh Vegetable Salad

 

Recipe By :Southern Living: The Salad Cookbook / pg. 17

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Fresh asparagus

Italian salad dressing

Fresh chick-peas

Hard-boiled egg -- chopped

Pimento-stuffed green olives

Ripe olives

Cucumber -- sliced

Fresh mushrooms

Cauliflowerets

Salad tomatoes

Lettuce

 

Wash the asparagus and break off stalk as far down as snaps easily.

Remove scales with a knife and wash again to remove sand. Place in a

saucepan and add 1 inch boiling, salted water. Bring to boiling point and

cook for 5 minutes. Reduce heat and cover. Cook for 15 minutes or until

asparagus is crisp-tender, then drain. Cover with italian salad dressing

and chill overnight. Cook the chick-peas in boiling, salted water until

crisp-

tender, then drain. Chill. Drain the asparagus and reserve salad dressing.

Arrange the asparagus, eggs, green olives, ripe olives, cucumbers,

mushrooms, cauliflowerets, tomatoes and chick-peas on a lettuce-lined

platter. Garnish center with luncheon meat and serve with reserved

dressing.

 

S(MC Formatted by):

" muktuk99504 "

Copyright:

" 1979 Oxmoor House, Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories

from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

0mg Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0