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Vegetable Bouquet Salad Recipe

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

Annette Steinman
Added: Monday, July 21, 2008


1 #1 can green beans (drained)
1 #1 can chick peas (or red kidney beans)
Fresh mushrooms
17 oz can pitted ripe olives
1 6 or 8 oz jar chopped pimento
1 15 oz can artichoke hearts
1 1/2 c celery diagonally sliced
1 medium onion thinly sliced

1/4 c chopped parsley
2 Tbsp capers

1/4 x tarragon vinegar
1 1/2 tsp Accent
1 1/2 tsp salt
1 Tbsp fine herbs
1/4 tsp tabasco
1/2 c salad oil

Drain cans and combine vegetables.

Combine dressing ingredients and pour over vegetables. Refrigerate several hours. Turn into salad bowl and sprinkle with 1/4 c parsley and 2 Tbsp capers.

Number Of Servings:
Number Of Servings:
10 cups of salad




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