Summer Salad with Golden Dressing Recipe

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Summer Salad with Golden Dressing Recipe
Summer Salad with Golden Dressing Recipe photo by Taste of Home
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Summer Salad with Golden Dressing Recipe

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"THE GOLDEN DRESSING for this salad is more than just a salad topping. It's excellent served as a sauce for meat or used as a marinade for vegetables. The touch of curry gives any combination of vegetables a wonderfully tangy taste."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (16 ounces) frozen French-style green beans, cooked and drained or 1 can (14-1/2 ounces) French-style green beans, drained
  • 1/2 cup sliced celery
  • 1/2 cup sliced unpeeled cucumber
  • 4 radishes, sliced
  • 4 medium tomatoes, cut into wedges
  • Lettuce leaves
  • DRESSING:
  • 1 hard-boiled large egg, chopped
  • 1 tablespoon instant minced onion
  • 1/4 cup vinegar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon curry powder

Directions

In a bowl, lightly toss green beans with celery, cucumber and radishes. Chill. Arrange tomatoes on a lettuce-lined platter. Fill center with vegetables. Combine dressing ingredients; just before serving, pour over salad. Yield: 8 servings.
Originally published as Summer Salad with Golden Dressing in Reminisce July/August 1993, p47

Nutritional Facts

1 cup: 167 calories, 15g fat (2g saturated fat), 27mg cholesterol, 171mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein.

  • 1 package (16 ounces) frozen French-style green beans, cooked and drained or 1 can (14-1/2 ounces) French-style green beans, drained
  • 1/2 cup sliced celery
  • 1/2 cup sliced unpeeled cucumber
  • 4 radishes, sliced
  • 4 medium tomatoes, cut into wedges
  • Lettuce leaves
  • DRESSING:
  • 1 hard-boiled large egg, chopped
  • 1 tablespoon instant minced onion
  • 1/4 cup vinegar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon curry powder
  1. In a bowl, lightly toss green beans with celery, cucumber and radishes. Chill. Arrange tomatoes on a lettuce-lined platter. Fill center with vegetables. Combine dressing ingredients; just before serving, pour over salad. Yield: 8 servings.
Originally published as Summer Salad with Golden Dressing in Reminisce July/August 1993, p47

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cwbuff User ID: 441425 11591
Reviewed Oct. 18, 2010

"I would make this salad again, except for the dressing, which was disappointing. The hard-boiled eggs are fine but use a different dressing. Also, use the frozen green beans not the canned - the frozen have a much more appetizing color and fresher taste. Otherwise this is a salad with a very pretty, appetizing presentation."

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