Salads
Marinated Vegetable Salad
Dressing
2 cups granulated sugar ( I would use sweet and low)
1 cup cider vinegar
1 T salt
1 T dry mustard
1 cup vegetable oil
1 t celery seed
1/2 t Italian seasoning
Salad
1 large head cauliflower, cut into florets
1 large bunch broccoli,cut into florets
4 carrots, thinly sliced
2 cups sliced celery
1/2 cup sliced radishes
2 green onions, thinly sliced
1/2 medium green pepper, chopped
1/2 cup pimento stuffed olives
1 pint cherry tomatoes, halved
Boil water, vinegar, salt and dry mustard for 1 minute. Cool. Stir in remaining dressing
ingredients. Chill. Toss salad ingredients with cold dressing; cover and chill several
hours.
I like to decorate the top with red pimento and steamed asparragus.
Makes 16 to 20 servings.
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Overnight Vegetable Salad
1 1/2 cups vegetable oil
1/2 cup cider vinegar
3/4 cup confectioners sugar ( I would use sweet and low)
1 1/2 teaspoons grated orange rind
2/3 cup fresh orange juice
1 teaspoon salt
1 teaspoon Worcestershire sauce
3/4 teaspoon paprika
1/2 teaspoon dry mustard
2 garlic cloves, pressed
1 (14 1/2-ounce) can whole green beans, drained
1 (15 1/4-ounce) can sweet peas, drained
1/2 cup pimiento-stuffed olives, sliced
2 carrots, cut into thin strips
1 bunch celery, cut into thin strips
1 bunch green onions, sliced
2 green bell peppers, chopped
Cabbage bowl or cabbage leaves
1 (2-ounce) package slivered almonds, toasted
Stir together first 10 ingredients in a large bowl. Add green beans and next 6
ingredients. Cover and chill overnight.
Drain and spoon into cabbage bowl. Sprinkle with toasted slivered almonds. Makes
12 servings.
Shoe Peg Corn Salad
Mix together:
2 cans shoe peg corn
1 can french cut green beans
1 can black eyed peas with jalapenos
1 medium jar chopped pimentos
1 cup chopped red onion
1 cup chopped celery
For dressing, mix together:
1/2 cup sugar
1/2 cup vinegar
1/2 cup salad oil
Pour dressing over vegetable mixture. Let stand in
refrigerator overnight. Serve cold.
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