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Wednesday, 22 June 2011 16:08 |
1 cup cooked sliced carrots 1 cup cooked whole kernel corn 1 cup cooked green beans 1 cup diced cucumber 2 cups diced tomatoes 1 cup diced red bell pepper 1 cup diced yellow bell pepper ½ cup sliced green onions ½ cup diced...
- 1 cup cooked sliced carrots
- 1 cup cooked whole kernel corn
- 1 cup cooked green beans
- 1 cup diced cucumber
- 2 cups diced tomatoes
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- ½ cup sliced green onions
- ½ cup diced Bermuda onion
- 1 cup chopped celery
- 1 ½ cups oliver oil
- 1 ½ cups salad oil
- ¾ cup red wine vinegar
- 1 cup parmesan cheese
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh thyme
- ½ tsp salt
- ½ tsp coarse ground black pepper
- 1 tsp Louisiana Hot Sauce
- Into a large mixing bowl, combine all vegetables; toss well
- In separate bowl, whisk together oils and next 7 ingredients
- Pour dressing over salad; toss to coat; cover and chill at least 8 hours
Serves 6-8
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Last Updated on Wednesday, 06 July 2011 02:25 |