"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Toss It Later Salad Recipe

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This recipe for Toss It Later Salad, by , is from Caroline's Cookbook, 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!

Ruth Harris


Garlic clove, minced
1/2 tsp salt
1/2 tsp dry mustard
1 tbsp lemon juice
1/4 c. salad oil
3 tbsp parmesan cheese, grated

1 head of washed, chopped iceberg lettuce
1 box partially thawed green peas
1/4 c. diced red onion
1 whole green pepper, diced
1 c. diced celery
1/2 lb. crisp cooked bacon, crumbled
1/2 to 1 head cauliflower, broken into small pieces
salad herb seasoning

Whisk salad dressing ingredients in the bottom of a glass salad serving bowl.

Layer salad ingredients on top of the salad dressing and cover bowl with plastic wrap and refrigerate for up to 2 days. When ready to serve, toss very well. This can be done by turning the bowl upside down as long as the wrap is tightly in place.




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