Recipe - Twist Salad

One half pound Twist macaroni; (cook only
about 5 minutes; rinse in
cold water; drain)

DRESSING
Three fourths cup Oil
Three fourths cup Cider vinegar
Three fourths cup Sugar
1 teaspoon Garlic powder
1 tablespoon Parsley flakes
1 teaspoon Dried onion flakes
Few grinds fresh pepper

SERVING
1 small Red onion; thinly cut or sliced up
2 small Yellow onions; thinly cut or sliced up
4 Stalks celery; cut or sliced up
3 Carrots; coarsely grated
1 md Cucumber; minced
1 Tiny zucchini; cut or sliced up
1 md Green pepper; chopped
1 small Sweet red pepper; chopped
1 bn Broccoli; cut into very
small pieces
1 Cauliflower; cut into very
small pieces

(serves a crowd) Source: my mother

Mix the dressing ingredients together and marinate the macaroni in it in
the fridge 1 2 days. This works best in a gallon size plastic zipbag.

Just before serving, add the prepared veggies. (I like to prepare these
early in the day and put them in separate plastic bags in the fridge until
serving time. That way, the mess is out of the way well ahead.)

You can adjust the vegetable varieties and amounts as you like. This keeps
very well in the fridge for several days.

Posted to JEWISHFOOD digest by "Peggy Geromette" pegger50@hotmail.com on
Oct 14, 1998, converted by MM_Buster v2.0l.