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Vegetable Cold Cut Salad

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Ingredients
  Cooked lima beans 1 Cup (16 tbs)
  Shredded raw carrots 1⁄2 Cup (8 tbs)
  Diced cooked potatoes 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Cucumber 1 Medium, peeled and diced
  French dressing 1⁄3 Cup (5.33 tbs)
  Cold cuts 1 Cup (16 tbs), cut in julienned
  Hard cooked eggs 2 , chopped
  Dill pickle 1 , chopped
  Lemon juice/Vinegar 3 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1.
Mix the lima beans, carrot, potatoes, onion, and cucumber with the French dressing and marinate, in the refrigerator, at least 1/2 hour.
2.
Stir in the cold cuts, eggs, and pickle.
3.
At serving time add the lemon juice to the mayonnaise and combine with the chilled salad.
Correct seasoning.
Serve on lettuce leaves.

Recipe Summary

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

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