Saturday Recipe for 8-14-10

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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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