• Colony House Vegetable Salad

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  • 1 cup julienne-cut carrots (preferably matchstick size)
    1 cup thinly sliced zucchini
    1 cup thinly sliced celery
    1 cup thinly sliced cabbage
    1/2 cup thinly sliced bell pepper
    1/2 cup thinly sliced red onion
    1/4 pound ham, beef, salami or turkey, julienne-cut
    1/4 pound Swiss cheese, julienne-cut
    Good-quality vinaigrette or Italian dressing
    In a bowl, combine all of the ingredients and refrigerate for at least 3 hours or overnight. Note: This is a terrific picnic salad, and is equally yummy when piled into pocket bread with yogurt or mayonnaise, lettuce and sprouts.
    Makes 8 servings.
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