Southwestern Vegetable Salad
"From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 cucumber, sliced
- 1 (10 ounce) package frozen peas and carrots, lightly cooked
- 6 stuffed olives, sliced
- 1⁄2 green bell pepper, diced
- 1 tomatoes, diced
- 6 green onions or 6 scallions, sliced
- lettuce (use a good quality lettuce)
- watercress
-
Chili mayonnaise
- 1 cup mayonnaise (use a good quality, such as Hellmann's)
- 1⁄2 teaspoon lemon juice (fresh is best)
- 2 teaspoons chili sauce or 2 teaspoons salsa
- 1⁄2 teaspoon powdered sugar
- 1 teaspoon horseradish
directions
- Mix mayonnaise ingredients together and set to the side.
- Blend the first seven ingredients together thoroughly.
- Place on crisp lettuce with chili mayonnaise.
- Garnish with watercress.
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RECIPE SUBMITTED BY
Molly53
United States
