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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Salad Extravaganza Recipe

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This recipe for Salad Extravaganza is from Eat...Laugh...Love, 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:  
2 lbs asparagus
1 jar green olives
¼ c vegetable oil
2 tomatoes
2 T fresh chives, chopped
1 sweet yellow or orange pepper
3 T balsamic vinegar
8 oz sour cream
¾ t Italian seasoning
½ c mayonnaise
1 clove garlic, crushed
1 T horseradish
10 oz baby spinach, trimmed
2 t chopped chives
1 can artichoke hearts
2 t grated onion
1 jar hearts of palm
1 t lemon juice
1 jar baby carrots
¼ t dry mustard
1 jar baby corn
8 slices bacon, cooked and crumbled
croutons
Directions:
Directions:
Snap off tough ends of asparagus. Cook asparagus covered in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain. Plunge in ice water.

Combine oil, chives, vinegar, Italian seasoning, and garlic in a small bowl, stir.

Combine sour cream, mayonnaise, horseradish, 2 teaspoons chives, onion, lemon juice, and dry mustard in a small bowl. Stir well. Cover and chill.

Line a large platter with spinach. Arrange all vegetables in slices around platter, grouping the same type of vegetables together. Drizzle dressing mixture over vegetables. Cover and chill salad 30 minutes.

Serve vegetables with sour cream dressing, bacon, and croutons.
Personal Notes:
Personal Notes:
A huge salad that we have at Christmas dinner. So delicious.

 

 

 

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