Chilled Vegetable Salad Recipe
THIS delicious dish was served by my sister-in-law years ago for her daughter's graduation party. She shared the recipe with me, and I've made it many times, adjusting it to the number of people I'm serving. The secret ingredient is horseradish, which gives the dressing a little zing! -Norma Sliper, Moorhead, Minnesota
Quick
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 2 servings
Ingredients
3/4 cup cauliflowerets
1/4 cup sliced cucumber, halved
1/4 cup chopped seeded tomato
1/4 cup cubed American cheese
2 tablespoons diced celery
2 tablespoons sliced radishes
1 tablespoon sliced green onions
DRESSING:
2 tablespoons mayonnaise
1 to 2 tablespoons sugar
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a medium bowl, toss the first seven ingredients. Combine dressing ingredients in a small bowl; mix well. Pour over salad. Cover and chill for at least 1 hour. Yield: 2 servings.
Nutritional Facts
1 serving (3/4 cup) equals 201 calories, 16 g fat (4 g saturated fat), 18 mg cholesterol, 618 mg sodium, 12 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Chilled Vegetable Salad in Reminisce March/April 1997, p45
THIS delicious dish was served by my sister-in-law years ago for her daughter's graduation party. She shared the recipe with me, and I've made it many times, adjusting it to the number of people I'm serving. The secret ingredient is horseradish, which gives the dressing a little zing! -Norma Sliper, Moorhead, Minnesota
Quick
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 2 servings
Ingredients
3/4 cup cauliflowerets
1/4 cup sliced cucumber, halved
1/4 cup chopped seeded tomato
1/4 cup cubed American cheese
2 tablespoons diced celery
2 tablespoons sliced radishes
1 tablespoon sliced green onions
DRESSING:
2 tablespoons mayonnaise
1 to 2 tablespoons sugar
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a medium bowl, toss the first seven ingredients. Combine dressing ingredients in a small bowl; mix well. Pour over salad. Cover and chill for at least 1 hour. Yield: 2 servings.
Nutritional Facts
1 serving (3/4 cup) equals 201 calories, 16 g fat (4 g saturated fat), 18 mg cholesterol, 618 mg sodium, 12 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Chilled Vegetable Salad in Reminisce March/April 1997, p45
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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