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Sicilian Vegetable Salad

Fettuccine.Inn's picture
Ingredients
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Elbow macaroni 2 Cup (32 tbs) (Uncooked)
  Italian dressing 1⁄4 Cup (4 tbs)
  White wine vinegar 1 Tablespoon
  Worcestershire sauce 1⁄8 Teaspoon
  Mayonnaise 1 Cup (16 tbs)
  Thinly sliced lettuce 2 Cup (32 tbs)
  Frozen mixed vegetables 2 Cup (32 tbs), cooked, drained
  Diced processed cheese 1 Cup (16 tbs)
  Minced onion 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon (Or To Taste)
  Black pepper To Taste (Or To Taste)
Directions

In a heavy 4 quart saucepan bring water to a rapid boil.
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain.
Rinse with cold water.
Drain again; set aside.
In a small bowl, blend Italian dressing, vinegar, Worcestershire sauce and mayonnaise style salad dressing with a fork or whisk; set aside.
In a large bowl, combine cooked macaroni, lettuce, mixed vegetables, cheese, onion, 1/2 teaspoon salt, garlic powder and pepper.
Add salad dressing mixture and toss gently to coat all ingredients.
Refrigerate 15 minutes before serving.
Makes 6 to 8 servings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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