Southwestern Vegetable Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cucumber, sliced |
1 (10 ounce) package frozen peas and carrots, lightly cooked |
6 stuffed olives, sliced |
1/2 green bell pepper, diced |
1 tomato, diced |
6 green onions or 6 scallions, sliced |
lettuce (use a good quality lettuce) |
watercress |
1 cup mayonnaise (use a good quality, such as hellmann's) |
1/2 teaspoon lemon juice (fresh is best) |
2 teaspoons chili sauce or 2 teaspoons salsa |
1/2 teaspoon powdered sugar |
1 teaspoon horseradish |
Directions:
1. Mix mayonnaise ingredients together and set to the side.
2. Blend the first seven ingredients together thoroughly.
3. Place on crisp lettuce with chili mayonnaise.
4. Garnish with watercress.
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