"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Capps
Added: Friday, June 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head of cauliflower
2 lbs. broccoli florets
1 small red onion
2 stalks of celery
1 (8 oz.) container of sliced mushrooms
1 container of grape or cherry tomatoes

Dressing:
1 cup olive oil
1/2 cup red or white wine vinegar
1/2 cup of Splenda
2 tbsp. Italian seasoning
2 tbsp. dry mustard
1/2 tsp. salt

Directions:
Directions:
Mix ingredients for dressing and pour over vegetables. Refrigerate overnight or at least several hours. This will last all week.

Personal Notes:
Personal Notes:
This is good for Weight Watchers.

 

 

 

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