Recipes

[sue-p]

I used to make this salad often in the 70's but forgot about it until this week. It is very colorful and you can change the ingredients to suit your family. It does require some preparation time but it keeps in the fridge for a week without losing any flavor. If you make a really large batch, you will need a 16 oz. bottle of dressing to keep it coated. Just drain it as best you can before serving.

Godfather Salad

Broccoli florets, cut small (if you peel the stem, it can be added also)
Cauliflower, cut into bite-size pieces
Green pepper, cut into rings 1/4" thick, then halved
Celery, cut 1/4" thick on the diagonal
Carrots, cut 1/4" thick on the diagonal
Red onion, sliced into thin rings, then halved
Ripe olives, small, pitted and left whole
Cucumber, peeling scored with a fork, sliced thin
Grape tomatoes, whole or cherry tomatoes, halved
8 oz. bottle of Wishbone Italian Salad Dressing (origional flavor, not Zesty)
Garlic powder, to taste
Salt and Black pepper, to taste

Prepare all of the vegetables, then assemble them in a large bowl, which has a sealable lid.
Shake the garlic powder, salt and pepper over the vegetables.
Shake the bottle of Wishbone dressing vigorously and then pour it over the vegetables. Stir gently to coat each piece.
Marinate in the refrigerator overnight or longer, if necessary. Every once in awhile, invert the container and give it a gentle shake, to recoat the vegetables.
At serving time, check to be sure that the container is securely closed. Then shake rather vigorously to incorporate the vinegar and oil and coat each piece.
Use a slotted spoon to remove the vegetables to a serving bowl. Retain the marinade for any leftovers.
Add the tomatoes. Serve cold with a slotted serving spoon.
It is nice to provide a small bowl at each place around the table for the vegetables to prevent the extra dressing from going into the main course on the plate.
Posted by sue-p 12/18/10