Danish Vegetable and Meat Salad

From Anna Mae Brenner

1 (16oz.) pkg, Frozen Danish Vegetables
1 can (4 to 5 oz.) Sliced water chestnuts
1 can (4 to 5 oz.) sliced mushrooms
1/3 to 1/2 cup Italian or a sharp tangy oil dressing

Cook vegetables until just tender, drain and place in salad bowl. Add drained chestnuts and mushrooms. Use enough salad dressing to allow mixture to marinate in refrigerator for 2 hrs. or overnight.

When ready for salad, pour off excess liquid.

Add:
1/3 cup shredded cheddar cheese
1/3 cup cooked ham strips
1/3 cup cooked chicken or turkey strips
1.4 to 1/3 cup Miracle Whip, enough to give salad the right consistency.
1/3 to 1/2 cup croutons for garnish.

Pastas or rice can be used as an extender, if desired. 

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