"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Potluck Veggie Salad Recipe

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This recipe for Potluck Veggie Salad, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Sauter
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 6 oz jars artichoke hearts
3 cups broccoli flowerets
2 cups cauliflower flowerets
4 medium carrots, thinly sliced
1 med. green and/or red sweet pepper, cut into 1 in pieces
2 2 1/4 oz. cans sliced pitted ripe olives, drained
1/2 cup chopped red onion
1/2 cup snipped fresh parsley
1/4 cup lemon,on juice
1/4 cup salad oil
4 tsp sugar
4 tsp Dijon-style mustard
1 tsp0 dried basil, crushed
1 ts0 dried oregano, crushed

Directions:
Directions:
Drain artichokes, reserve marinade. Quarter artichokes. In a very large self sealing plastic bag combine artichokes, broccoli, cauliflower, carrots, pepper, olives, onion and parsley.

For dressing, in a screw-top jar combine reserved marinade, lemon juice, oil, sugar, mustard, basil and oregano. Cover and shake well, Pour over vegetables. Seal bag; turn to coat. Chill 4 to 24 hours before serving, turning bag occasionally. Store in the refrigerator up to two days, turning bag occasionally,

Number Of Servings:
Number Of Servings:
16 to 20
Personal Notes:
Personal Notes:
Low calorie and tastes good too!

 

 

 

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