Salad of Vegetables Recipe

From Dorothy McNett's Recipe Book.

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See Also: Side Dishes · Vegetable Dishes

Salad of Vegetables

From Dorothy McNett's Recipe book at

1 1/2 pounds small red or white potatoes
1-2 ears of fresh sweet corn
2 celery ribs, chopped
4 green onions, chopped
1/2 cucumber, peeled and chopped
1 red or green bell pepper, chopped
1-2 dill pickles, diced

1/2 cup fruity oil, such as walnut, olive, etc.
1/4 cup white wine vinegar
1 tablespoon good quality prepared mustard
2 teaspoons sugar
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
parsley, tomatoes, etc. for the top

Scrub the potatoes and microwave, covered, in glass or ceramic batter bowl, using 5 minutes per pound of potatoes as a guide. When tender, set aside to cool. Wrap the ears of corn in waxed paper and microwave on high, using 3 minutes per ear as a guide. When done, unwrap and set aside to cool. When ready to assemble the salad, place all vegetable and pickles into a beautiful salad bowl. In another bowl or cup, whisk together the ingredients and stir into the vegetables. Adjust the seasonings to your taste. Garnish and serve. Best at room temperature.

Recipe created 1996-08-10.

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