Vegetable Salad

  1. Bring 1 1/2 quart water to boil in medium saucepan.
  2. Add carrots and cook for 5 minutes.
  3. Drain in colander under running water until cool.
  4. Transfer to large serving bowl.
  5. Stir in beets, lettuce, cabbage, green pepper and parsley.
  6. Whisk olive and vegetable oil, vinegar, salt and pepper in small bowl.
  7. Whisk in onion and mayonnaise to blend.
  8. Toss vegetables with mayonnaise dressing to coat.
  9. Sprinkle top with chopped eggs and olives, if desired.

carrots, pickled beets, romaine lettuce, cabbage, green pepper, parsley, olive oil, vegetable oil, red wine vinegar, salt, ground pepper, onion, mayonnaise, egg, olive

Taken from www.food.com/recipe/vegetable-salad-44014 (may not work)

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