Sally's Vegetable Salad Recipe



Cilantro Salad Dressing

Sara Laber of Shelburne, Vermont suggests using this zippy dressing over greens or hot or cold boiled potatoes. View this recipe »



Grilled Bacon

To avoid the lingering odor of fried bacon in the house, I cook it on the outdoor grill. I place the bacon strips... Read more »


Importance of Iron

Please discuss the need for iron in people's diets as it relates to anemia. I have read that a woman needs 18... Read more »

Sally's Vegetable Salad

Country - try a FREE ISSUE today!

I came up with this recipe one summer evening when we had some unexpected company. I raided the vegetable bin and combined everything I had! Now we often enjoy this salad in the summer, made with vegetables from our garden.

SERVINGS: 10-12

CATEGORY: Salads

METHOD: Chill

TIME: Prep: 15 min. + chilling

Ingredients:

  • 1 medium head cauliflower, broken into florets
  • 1 bunch broccoli, cut into florets
  • 1 cup diagonally sliced celery
  • 1 cup fresh or frozen peas
  • 1/2 pound sliced bacon, cooked and drained
  • 2 teaspoons chopped green onion tops
  • 1 can (8 ounces) water chestnuts, sliced
  • DRESSING:
  • 2 cups mayonnaise
  • 1/4 cup sugar
  • 1/4 cup Parmesan cheese
  • 2 teaspoons white vinegar
  • 1/4 teaspoons salt
  • 1 teaspoon finely chopped white onion

Directions:

In a large bowl, combine all vegetables and bacon together; chill.
    Combine dressing ingredients; pour over vegetables; toss to coat. Cover and refrigerate at least 1 hour before serving. Yield: 10-12 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.