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Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Newton
Added: Wednesday, January 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
head of cauliflower
carrots
peppers
bunch of broccoli
radishes
cucumbers
water chestnuts
olives (green or black--I prefer black)
sliced almonds
Ranch Dressing

Directions:
Directions:
Cut up all the vegetables, (as many of each as you'd like) just as you would for a regular lettuce salad. Also, slice the olives and almonds.

Mix the ingredients all together with the Ranch Dressing. It can be kept in the refrigerator for some time before serving, and stays good for leftovers for at least a day or two, if I am remembering correctly!

Number Of Servings:
Number Of Servings:
A lot
Personal Notes:
Personal Notes:
The choir in our Iowa church had a farewll party for me just before we moved to Arizona. This salad was served with the dinner, and I loved it! So did everyone else! Me--and vegetables? This may have been the real beginning for me to love these vegetables--and all together, no less! Enjoy!

 

 

 

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