Vegetable Salad Medley
|Cauliflower||1 Small, sliced|
|Thinly sliced carrots||3 Cup (48 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Canned water chestnuts||8 Ounce, drained and sliced|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||2 Tablespoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried dill weed||1⁄4 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Cook cauliflower and carrots, covered, in boiling salted water 4 minutes; add peas.
Cover and cook 2 minutes more.
Drain and cool.
Mix cooked vegetables, water chestnuts, green pepper, and onion.
In screw-top jar combine oil, vinegar, sugar, salt, basil, dillweed, and pepper.
Cover; shake well.
Pour over vegetables and toss.
Cover and chill.
Just before serving, stir in cheese.