Vegetable Salad #3
| Yield: | 10 Servings |
| Categories: | Salad |
| 1 | pk | (20-oz) frozen chopped broccoli |
| 1 | pk | (20-oz) frozen french style green beans |
| 1 | cn | (15-oz) cut asparagus spears; drained |
| 1 | cn | (14-oz) artichoke hearts; drained and halved |
| 1 | Green pepper; chopped | |
| 1 | Cucumber; pared and thinly sliced | |
| DRESSING | ||
| 3/4 | c | Half and Half |
| 2 | tb | Lemon juice |
| 2 | tb | Vinegar |
| 1 1/2 | c | Mayonnaise |
| 3/4 | c | Chopped fresh parsley |
| 1/2 | c | Finely chopped onion |
| 3 | tb | Anchovy paste |
Advertisement