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LAYERED VEGETABLE SALAD This is an easy do-ahead salad. Serves 6. 1 cucumber, peeled and diced 1/2 c. vinegar 1 lb. fresh peas, shelled Dressing: 1/2 c. mayonnaise 1/2 c. sour cream 1 hard-boiled egg, finely chopped 2 Tbsp. Parmesan cheese 2 Tbsp. seasoned salt 4 stalks celery, diced 2 to 3 scallions, thinly sliced 1/4 c. white or golden raisins 3 small carrots, peeled and diced 1/4 tsp. paprika (optional) Put diced cucumbers in bowl and cover with vinegar. Leave for about an hour, then drain well. Cook the shelled peas in boiling water for 5 or 6 minutes. Drain. Combine all the dressing ingredients and mix well. Place half the peas in the bottom of a glass serving bowl. Then add in layers, half each of the cucumbers, celery, scal- lions, raisins and carrots. Add a layer of half the dressing. Repeat the layering and end with a layer of the dressing on top. Sprinkle paprika over the dressing if desired. Refriger- ate for at least 2 hours to chill thoroughly before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |