"Food is an important part of a balanced diet."--Fran Lebowitz

Creamy Marinated Vegetable Salad Recipe

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This recipe for Creamy Marinated Vegetable Salad, by , is from The Tonniges Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Tonniges


1/3 cup mayonnaise
1/3 cup dairy sour cream
3 tbsp. French dressing
1 tbsp. sugar
2 tbsp. sliced green onion
2 tsp. tarrgon vinegar or cider vinegar
1/2 tsp salt

1 cup bite size cauliflower flowerets
1 cup bite size broccoli flowerets
1 cup (2 stalks) sliced 1/4 inch celery
1 cup (1 medium) sliced 1/4 inch carrot
1 cup (1 medium) 1/2 inch pieces green pepper
1 cup (1 medium) peeled, seeded, 1/2 inch pieces cucumber

In large bowl stir together all dressing ingredients. Add all salad ingredients; toss to coat well. Cover; refrigerate 6 hours or overnight. Just before serving toss to coat well. Serve with slotted spoon.

Number Of Servings:
Number Of Servings:
8 servings




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