Vegetable Cold Cut Salad Recipe
Ingredients
| 1 cup cooked lima beans | ||
| 1/2 cup raw shredded carrot | ||
| 1/2 cup diced cooked potatoes | ||
| Onion | 2 Tablespoon, minced | |
| Cucumber | 1 Medium, peeled | |
| French dressing | 1/3 Cup (16 tbs) | |
| 1 cup mixed cold cuts cut in julienne strips | ||
| 2 hard-cooked eggs chopped | ||
| Dill pickle | 1 , chopped | |
| 3 tablespoons lemon juice or vinegar | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.
Mix the lima beans, carrot, potatoes, onion, and cucumber with the French dressing and marinate, in the refrigerator, at least 1/2 hour.
2.
Stir in the cold cuts, eggs, and pickle.
3.
At serving time add the lemon juice to the mayonnaise and combine with the chilled salad.
Correct seasoning.
Serve on lettuce leaves.
Mix the lima beans, carrot, potatoes, onion, and cucumber with the French dressing and marinate, in the refrigerator, at least 1/2 hour.
2.
Stir in the cold cuts, eggs, and pickle.
3.
At serving time add the lemon juice to the mayonnaise and combine with the chilled salad.
Correct seasoning.
Serve on lettuce leaves.
Chef
