 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 15 |
|
This is from Lights Over Carolina, Anderson, SC Junior League. Very tasty! I am trying to add fiber to my diet and wanted to use salads to eat with my sandwiches at lunch instead of chips. Ingredients:
1/2 cup mayonnaise |
2 tablespoons chili sauce |
1 tablespoon lemon juice |
1 teaspoon dill weed |
2 cups coarsely chopped broccoli |
2 cups coarsely chopped cauliflower |
2 cups sliced carrots |
1 cup sliced celery |
1 (8 ounce) bottle italian salad dressing |
2 cups cherries or 2 cups grape tomatoes, cut in half |
2 (6 ounce) jars marinated artichoke hearts, drained and quartered |
Directions:
1. One day ahead of serving, separately blanch broccoli, cauliflower, and carrots in boiling water; plunge into ice water and drain well.
2. Place vegetables in a bowl; pour salad dressing over vegetables and lightly toss to coat.
3. Cover and refrigerate overnight, lightly stirring occasionally.
4. Drain vegetables; add tomatoes, celery and artichokes.
5. To prepare dressing, combvine mayonnaise, chili sauce, lemon juice and dill; mix well.
6. Pour over vegetables and toss well to coat.
|
|