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Vegetable Bouquet Salad Recipe

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This recipe for Vegetable Bouquet Salad is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Dressing:
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
Directions:
Directions:
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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