Christmas Vegetable Salad Recipe
My sister gave me this recipe at a family gathering on year, and I've been making her colorful, crisp salad for holiday get-togethers, dinner parties and potlucks ever since. This festive salad travels well and holds up beautifully on the buffet table, so it's ideal for making ahead. Serve it in a clear bowl so everyone can see the pretty color combination. —Mary Dean, Eau Claire, Wisconsin
This recipe is:
Quick
* 6-8 Servings
* Prep: 15 min. + marinating
Ingredients
* 1/4 cup canola oil
* 1 tablespoon plus 1-1/2 teaspoons lemon juice
* 1 tablespoon plus 1-1/2 teaspoons white wine vinegar
* 1 teaspoon salt
* 1/2 teaspoon sugar
* Coarsely ground pepper
* 2 cups thinly sliced cauliflower
* 1/2 cup sliced pimiento-stuffed olives
* 1/3 cup chopped green pepper
* 1/3 cup chopped red pepper
Directions
* In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight. Yield: 6-8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 89 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 483 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.
Christmas Vegetable Salad published in Country December/January 1990, p47
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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