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Garden Salad Bowl recipe

Garden Salad Bowl.

Cooked chunks of carrot, cauliflower floretsand cut green beans are tossed with sliced green onions and atangy cheddar and Parmesan cheese dressing.

Recipe: Garden Salad Bowl

1 pound carrots, peeled and cut into 1-inchpieces
1 small head cauliflower, broken into florets
3/4 pound cut green or wax beans, or 1 (9-ounce) package frozenbeans
3/4 cup vegetable oil
1/2 cup (2 ounces) shredded Wisconsin Cheddar Cheese
1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan Cheese
1/3 cup vinegar
3 tablespoons granulated sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon basil
1/3 cup sliced green onions

  • Cook vegetables separately in boilingsalted water just until tender; drain and cool.
  • In a small bowl blend together vegetableoil, cheddar cheese, Parmesan cheese, vinegar, sugar, mustard,salt and basil.
  • In a large bowl combine cooked vegetablesand onions; add cheese dressing and toss lightly.
  • Cover and chill for several hours beforeserving.

    Makes 8 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

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  • Comments

    1 Comment


    Assemble salad and toppings in a large bowl. Pour on desired amount of dressing and toss right before serving. Top with freshly grated parmesan cheese.

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