Tangy Vegetable Salad

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READY IN: 35mins
Recipe by Jean Kidd

This is from Lights Over Carolina, Anderson, SC Junior League. Very tasty! I am trying to add fiber to my diet and wanted to use salads to eat with my sandwiches at lunch instead of chips.

Ingredients Nutrition

Directions

  1. One day ahead of serving, separately blanch broccoli, cauliflower, and carrots in boiling water; plunge into ice water and drain well.
  2. Place vegetables in a bowl; pour salad dressing over vegetables and lightly toss to coat.
  3. Cover and refrigerate overnight, lightly stirring occasionally.
  4. Drain vegetables; add tomatoes, celery and artichokes.
  5. To prepare dressing, combvine mayonnaise, chili sauce, lemon juice and dill; mix well.
  6. Pour over vegetables and toss well to coat.

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