"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Creamy Rainbow Salad Recipe

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This recipe for Creamy Rainbow Salad, by , is from Chasdei Lev Pesach 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 16-oz bag romaine lettuce
1 8-oz bag shredded red cabbage
red onion, sliced thinly
1 cucumber, peeled and sliced in thin circles
1 red pepper, sliced thinly
1 c. grape tomatoes, washed and sliced in half
fresh mushrooms, sliced (optional)

DRESSING
1 C. mayonnaise
1 clove garlic
3 scallions
c. dried parsley flakes
1 T. lemon juice
1 T. vinegar
t. salt
pepper, to taste

Directions:
Directions:
Place all dressing ingredients in food processor and pulse until smooth. Assemble salad. Dress and toss until well blended.

Personal Notes:
Personal Notes:
This dressing can be prepared in advanced and refrigerated. Reprinted with permission from the Mishpacha magazine!

 

 

 

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