Garden State Salad Recipe

Garden State Salad Recipe photo by Taste of Home

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My state is known as the "Garden State" because it produces such a bounty of fine crops, and I like this recipe because it uses so many of them.

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Garden State Salad Recipe

Prep/Total Time: 15 min.

Yield: 6-8 Servings

15 15

Ingredients

2 medium potatoes
1 small bunch romaine, torn
2 large tomatoes, cut into wedges
1 cup diced cucumber
1/2 cup chopped celery
1/2 medium green pepper, cut into strips
1 small carrot, shredded
3 hard-cooked eggs, chopped
1/2 cup pitted ripe olives
3 radishes, sliced
DRESSING:
1-1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle.
Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 392 calories, 36 g fat (5 g saturated fat), 95 mg cholesterol, 438 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Garden State Salad in Country June/July 1995, p49