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Buffet Garden Salad

salad.queen's picture
Ingredients
  Head of lettuce 1 , torn in small pieces
  Endive 3 Cup (48 tbs), shredded
  Red onion 1 Cup (16 tbs), thinly sliced
  Cucumber 1 Medium, scored and sliced
  Canned artichoke hearts 15 Ounce, drained and quartered
  Tomato 1 Large, cut into wedges
  Peanut oil 3⁄4 Cup (12 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Combine lettuce, curly endive, red onion, cucumber, artichokes and tomato wedges in a large salad bowl.
Chill until ready to serve.
Combine peanut oil, vinegar, sugar, salt and pepper.
Shake or mix together until thoroughly blended.
Pour 1/2 cup dressing over salad mixture; toss well.
Store remaining dressing in refrigerator for future use.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
12

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