Recipe - Tangy Rainbow Salad

4 teaspoon Vinegar
2/3 cup Undiluted Carnation 2%
Evaporated Milk
1 1/3 cup Salad dressing
1 tablespoon Prepared mustard
2 teaspoon Prepared horseradish
1 One half teaspoon Salt
4 cup Shredded lettuce
2 cup Sliced fresh mushrooms
2 cup Diced fresh tomatoes
4 cup Julienne strips cooked ham
1 cup Thinly cut or sliced up red onion
2 cup Cooked drained frozen peal
One half cup Sliced cucumber

Stir vinegar into E. Milk until slightly thickened. blend in salad
dressing, mustard, horseradish, and salt; chill. Layer vegetables and ham
in 4quart salad bowl as follows: lettuce, mushrooms, tomatoes, ham, onion,
peas and cucumber. Spread dressing over top of salad. Cover. Chill several
hours. Garnish to serve. Makes 6 to 8 servings.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.