Vegetable Toss-Up

• 6 c. torn assorted greens
• 2 c. thinly sliced cauliflowerets
• 2 c. thinly sliced zucchini
• 6 cherry tomatoes, halved
• 1 red onion, sliced and separated into rings
• 1/3 c. mayonnaise
• 1/3 c. French dressing
• 1 Tbsp. lemon juice
• 1 Tbsp. prepared horseradish
• 1 tsp. Worcestershire sauce
• 4 to 6 drops bottled hot pepper sauce
• 1/2 c. whipped topping, thawed

1. In
2. Season-Serve
3. container,
4. layer
5. the
6. greens,
7. the cauliflowerets,
8. the zucchini, the tomatoes and the onion.to make
9. the
10. dressing, in a small mixing bowl, stir together the mayonnaise,
11. the
12. French dressing, the lemon juice, the horseradish,
13. the Worcestershire and the hot pepper sauce.told in the
14. whipped
15. topping.
16. Spoon the dressing over the vegetables inthe serving container.tprinkle with paprika, if desired. Apply
17. seal
18. and
19. refrigerate
20. fort to 6 hours or overnight. Before
21. serving,
22. invert
23. the container several times to toss. Garnish
24. with
25. carrot
26. curls, if desired.
27. Makes 8 to 10 servings.

cauliflowerets, zucchini, cherry tomatoes, red onion, mayonnaise, french dressing, lemon juice, horseradish, worcestershire sauce, pepper sauce, whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007000 (may not work)