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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I made this sald today for a pot luck church meeting and it was really good. I started out with a raecipe and then went off on my own with great results. Hope someone else can use it as it is or as an inspiration to go places with food that your family would enjoy. Ingredients:
salad |
1(16-oz)box medium shell noodles, cooked and drained |
2 handfulls of fresh green beans, cut into 1 1/2 pieces and cooked |
1 can of baby corn, drained and cooked with beans |
salt to taste |
1/2-pint grape tomatos halved |
1 cucumber,peeled and sliced |
1-cup pimento stuffed olives, halved |
freshly shredded mild cheddar - to top salad |
dressing |
1/2-cup canola oil |
7-tbspn red wine vinegar |
2-tbspn fresh chopped italian flat leaf parsley |
1-tspn ddry mustard |
1/2-tspn sugar |
1/4-tspm cayenne pepper |
1/4-tspn paprika |
2-cloves garlic, pressed |
Directions:
1. Prepare the dressing and put in a jar with a tight fittin glid and shall well.
2. Refrigerate.
3. Mix all the salad ingredients together and toss with the chilled dressing-
4. Toss again
5. Top with shredded cheese
6. Cover tightly
7. Refrigerate for an least one hour before serving
8. -Susana
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