Vegetable Salad Medley Recipe
Ingredients
| Cauliflower | 1 Small, sliced | |
| Carrots | 3 Cup (16 tbs), thinly sliced | |
| 1 10-ounce package frozen peas | ||
| Water chestnuts | 1 8 Ounce, drained | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Green onion | 2 Tablespoon, chopped | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Dried basil | 1/4 Teaspoon, crushed | |
| Dill weed | 1/4 Teaspoon, dried | |
| Pepper | 1/8 Teaspoon | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
Cook cauliflower and carrots, covered, in boiling salted water 4 minutes; add peas.
Cover and cook 2 minutes more.
Drain and cool.
Mix cooked vegetables, water chestnuts, green pepper, and onion.
In screw-top jar combine oil, vinegar, sugar, salt, basil, dillweed, and pepper.
Cover; shake well.
Pour over vegetables and toss.
Cover and chill.
Just before serving, stir in cheese.
Cover and cook 2 minutes more.
Drain and cool.
Mix cooked vegetables, water chestnuts, green pepper, and onion.
In screw-top jar combine oil, vinegar, sugar, salt, basil, dillweed, and pepper.
Cover; shake well.
Pour over vegetables and toss.
Cover and chill.
Just before serving, stir in cheese.
Chef
