Salad and Salad Dressing Recipes
Horn of Plenty Salad
Yield: 6 to 8 servings
Ingredients
- 1 1/2 cups V-8 juice
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dry mustard
- 1/2 teaspoon dill weed, crushed
- Salt and pepper to taste
- Tabasco to taste
- 2 cups cooked diagonally sliced carrots
- 2 cups cooked cauliflorets
- 1 cup cooked diagonally sliced asparagus
- 1 cup sliced radishes
- 1 cup sliced onions
Instructions
- Combine ingredients through Tabasco.
- Add vegetables.
- Cover; chill 6 hours or more, stirring occasionally.
- Serve with a slotted spoon.