A great make-ahead salad filled with fresh summer produce and topped with a zesty and creamy horseradish dressing!
Summer Salad with Creamy Horseradish Dressing
1-1/2 pounds broccoli- cut into small florets
1 small head cauliflower – cut into small florets
2 small zucchini, sliced
2 baskets cherry tomatoes, halved if large
1/2 pound mushrooms, halved
2 bunches green onions, chopped
1 cup diced celery
2 cans (8 ounces each) sliced water chestnuts, drained
1 can (6 ounces) pitted whole ripe olives, drained
2 cups diced Swiss or Fontina cheese
Combine all salad ingredients in a large bowl. Toss with the following dressing:
2 cups mayonnaise
2 Tablespoons prepared horseradish
2 Tablespoons lemon juice
1 Tablespoon tarragon vinegar
1 Tablespoon dry mustard
2 cloves garlic, minced
Salt to taste
Chopped flat leaf parsley
Stir together all ingredients except parsley and toss with the vegetables. Place in a serving bowl; cover and chill until ready to serve. Sprinkle with chopped parsley before serving. Serves 8-10.
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