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Wisconsin Garden Salad Bowl
CATEGORY: Salad SERVINGS: 8DIRECTIONS
Cook vegetables separately in boiling salted water just until tender; drain and cool. In a small bowl blend together salad oil, Cheddar cheese, Parmesan cheese, vinegar, sugar, mustard, salt and basil. In a large bowl combine cooked vegetables and onions; add cheese dressing and toss lightly. Cover and chill for several hours before serving.
Recipe © 2007 Wisconsin Milk Marketing Board, Inc.
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INGREDIENTS
1 lbs carrots, peeled &
cut into 1” pieces
1 small head cauliflower, broken into florets
3/4 lbs green or wax beans, or 1 package (9 oz) frozen beans
3/4 c salad oil
1/2 c
(2 oz) shredded Wisconsin Cheddar cheese
1/2 c (1 1/2 oz) grated Wisconsin Parmesan cheese
1/3 c vinegar
3 tbls sugar
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp basil
1/3 c sliced green onions |