MACEDOINE SALAD

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Macedoine Salad image

A good portion of your five-a-day! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 small cauliflower, cooked crisp-tender
1 cup carrot, cooked crisp-tender
1 cup peas, very lightly cooked
6 stuffed olives, sliced
salad greens
French dressing (French Dressing (Not Catalina Style) or your own recipe)

Steps:

  • Separate cauliflower into small pieces.
  • Marinate each vegetable separately in dressing and chill for one hour.
  • Arrange vegetables in groups on crispy, cold salad greens.
  • Sprinkle with olives and additional dressing.

Nutrition Facts : Calories 41, Fat 0.1, Sodium 26.7, Carbohydrate 8.3, Fiber 3.1, Sugar 3.5, Protein 2.5

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