6 Artichoke hearts, cut in half
1 cup Green beans, cooked, drained and chilled
1/2 Bermuda onion, thinly sliced
1 cup Peas, cooked, drained and chilled
1/2 cup Radishes, sliced
2 cup Salad greens, broken
1 Tomato, cut in eighths
3/4 cup Salad oil
1/4 cup Vinegar
1/4 tsp Sugar
3/4 tsp Salt
1/8 tsp Pepper
1 Clove garlic, crushed
1 Egg, hard-cooked, chopped
1/4 cup Mustard pickle
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Place artichoke hearts, green beans, onion, peas, radishes, salad greens and tomato in salad bowl. Toss together lightly. Place the next 8 ingredients in a jar or shaker; blend thoroughly. Pour enough dressing over salad to moisten and toss lightly again. Makes 6 servings.
Source: Florence P. Hanford's Television Kitchen Meals, 1964.
Shared by: June Hoffman, 9/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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