A delightful assortment of fresh and marinatedvegetables arranged decoratively on a platter served with a creamy,herb-seasoned cottage cheese dressing. A perfect salad for partiesand buffet suppers.
Recipe: Vegetable CocktailSalad with Seasoned Dressing
Seasoned Dressing:2 cups (15 ounces) large curd cottagecheese
1 cup mayonnaise
1 tablespoon prepared mustard
2 cloves garlic, chopped
2 green onions, thinly sliced
1/4 cup finely chopped parsley
2 tablespoons dill pickle relish or finely chopped dill pickles
2 tablespoons finely chopped capers
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon driedtarragon
Freshly ground black pepper
Vegetables: Marinated artichoke hearts, sliced avocado, babycarrots, broccoli and cauliflower florets, steamed asparagusspears, hearts of palm, tomato wedges, etc.
Shredded Lettuce for salad bed
Makes enough dressing for 12 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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