Sicilian Vegetable Salad Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Elbow macaroni | 2 Cup (16 tbs), uncooked | |
| Italian dressing | 1/4 Cup (16 tbs) | |
| White wine vinegar | 1 Tablespoon | |
| Worcestershire sauce | 1/8 Teaspoon | |
| 1 cup mayonnaise style salad dressing | ||
| Lettuce | 2 Cup (16 tbs), thinly sliced | |
| 2 cups frozen mixed vegetables, cooked, drained | ||
| Processed cheese | 1 Cup (16 tbs), diced | |
| Onion | 2 Tablespoon, minced | |
| Salt | 1/2 Teaspoon | |
| Garlic powder to taste | ||
| Black pepper | 1 To taste | |
Directions
In a heavy 4 quart saucepan bring water to a rapid boil.
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain.
Rinse with cold water.
Drain again; set aside.
In a small bowl, blend Italian dressing, vinegar, Worcestershire sauce and mayonnaise style salad dressing with a fork or whisk; set aside.
In a large bowl, combine cooked macaroni, lettuce, mixed vegetables, cheese, onion, 1/2 teaspoon salt, garlic powder and pepper.
Add salad dressing mixture and toss gently to coat all ingredients.
Refrigerate 15 minutes before serving.
Makes 6 to 8 servings.
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain.
Rinse with cold water.
Drain again; set aside.
In a small bowl, blend Italian dressing, vinegar, Worcestershire sauce and mayonnaise style salad dressing with a fork or whisk; set aside.
In a large bowl, combine cooked macaroni, lettuce, mixed vegetables, cheese, onion, 1/2 teaspoon salt, garlic powder and pepper.
Add salad dressing mixture and toss gently to coat all ingredients.
Refrigerate 15 minutes before serving.
Makes 6 to 8 servings.
Chef
