"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Nine Layered Salad Recipe

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This recipe for Nine Layered Salad, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Jones
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
DRESSING:
2 T. cider vinegar
1 tsp. lemon juice
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 finely chopped garlic clove
1 tsp. salt
4 tsp. canola oil
Freshly ground black pepper to taste
SALAD:
1 c. broccoli or cauliflower florets
4 green bell pepper rings
4 red bell pepper rings
2 or 3 thin slices of onion, separated into rings
1/2 c. black beans or chickpeas
1/2 c. sliced carrots
1/2 c. sliced zucchini
1 thinly sliced large mushroom
8 whole cherry tomatoes
2 c. spinach torn into bite-size pieces
2 T. soy nuts

Directions:
Directions:
Mix dressing and shake gently in plastic container. Cover tightly and shake vigorously to blend. Set aside for an hour or more so the flavors can meld.
In layers, add the vegetables, pour dressing over salad. Serve immediately or marinate in the refrigerator for 2 plus hours. Garnish with soy nuts.

Number Of Servings:
Number Of Servings:
4

 

 

 

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