"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vegetable Medley Salad Recipe

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This recipe for Vegetable Medley Salad, by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lutes
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. fresh broccoli
2 lbs. fresh green beans
1/2 lb. fresh carrots
10 oz. small frozen peas
8 green onions
6 sun dried tomatoes
6 1/2 canned water pack of artichoke hearts
1 c. sharp cheddar cheese grated
1/2 c. croutons
1/2 c. Italian salad dressing
3 tbs. blueberry vinegar
6oz. can of black olives
white wine
chicken broth
salt and pepper- to season

Directions:
Directions:
Steam the broccoli until cooked but still firm. Immerse in ice water to stop cooking. Drain. Slice the carrots thinly, snap the ends of the green beans and break into one inch pieces. Simmer the carrots and beans in equal parts with white wine and chicken broth. Drain. Toss the beans, carrots, and broccoli in olive oil and vinegar mixture and marinate for several hours. Run hot water over the peas, just enough to separate them. Slice the green onions, artichoke hearts, 6oz. can of black olives, and tomatoes. Add to vegetable mixture and cover with grated cheese. Toss with salad dressing, salt and pepper to taste and refrigerate for several hours or over night. Drain the bean- carrot mixture and add peas and tomato mixture. Toss all together. let stand at room temp, for an hour before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30minutes
Personal Notes:
Personal Notes:
Source: Jackie Hallett M. I. Schools

 

 

 

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