"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Nine Layered Salad Recipe

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This recipe for Nine Layered Salad, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Jones


2 T. cider vinegar
1 tsp. lemon juice
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 finely chopped garlic clove
1 tsp. salt
4 tsp. canola oil
Freshly ground black pepper to taste
1 c. broccoli or cauliflower florets
4 green bell pepper rings
4 red bell pepper rings
2 or 3 thin slices of onion, separated into rings
1/2 c. black beans or chickpeas
1/2 c. sliced carrots
1/2 c. sliced zucchini
1 thinly sliced large mushroom
8 whole cherry tomatoes
2 c. spinach torn into bite-size pieces
2 T. soy nuts

Mix dressing and shake gently in plastic container. Cover tightly and shake vigorously to blend. Set aside for an hour or more so the flavors can meld.
In layers, add the vegetables, pour dressing over salad. Serve immediately or marinate in the refrigerator for 2 plus hours. Garnish with soy nuts.

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