Updated Monday, March 10th, 2008
Yield: Serves 6-8
"Frequently, a guest requests this recipe. We serve it as an appetizer but with the addition of diced turkey, it makes an excellent luncheon salad." --West Dover Inn, West Dover, Vermont
Blanch vegetables and drain well. Add dry ingredients and Tabasco sauce to mayonnaise. Stir to blend. Beat in French dressing gradually until thoroughly mixed. Place vegetables in bowl, add dressing, and lightly toss. Refrigerate for at least 2 hours. At serving time place each individual serving on a bed of lettuce.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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