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California Salad Recipe

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This recipe for California Salad, by , is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Ross
Added: Saturday, April 26, 2008


1 large cucumber
1/2 tsp. salt
2/3 cup olive oil
1/3 cup red wine vinegar
1 1/2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
8 medium mushrooms thinly sliced
5 scallions thinly sliced
1/2 cup minced parsley
2 large tomatoes cut into wedges
1/2 green pepper thinly sliced
3 hard boiled eggs sliced
1/2 cup shredded Swiss cheese
Watercress garnish

Peel and slice cucumber, sprinkle with salt and allow to stand for 30 minutes. Combine olive oil and vinegar, basil, salt, pepper and garlic powder in bottom of salad bowl. Add mushrooms, scallion and drained cucumbers. Top with parsley and mix gently. Add layer of tomatoes and green pepper. Cover salad and refrigerate for 4 hours.To serve top with Swiss cheese, eggs and surround with watercress.

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