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
Makes 8 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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