Recipe - Vegetable Salad 2

1 pack (20oz) frozen chopped
broccoli
1 pack (20oz) frozen french style
green beans
1 cn (15oz) cut asparagus
spears; drained
1 cn (14oz) artichoke hearts;
drained and halved
1 Green pepper; chopped
1 Cucumber; pared and thinly
cut or sliced up

DRESSING
Three fourths cup Half and Half
2 tablespoon Lemon juice
2 tablespoon Vinegar
1 One half cup Mayonnaise
Three fourths cup Chopped fresh parsley
One half cup Finely chopped onion
3 tablespoon Anchovy paste

Cook frozen vegetables half as long as directed on package. Drain and cut
in bitesized pieces. Add canned vegetables, green pepper and cucumber.
Chill. Mix dressing ingredients and toss together with chilled vegetables
in large salad bowl. Refrigerate. Make at least 1 day ahead. Yield 10 to 12
servings.

JANIE TURNER LOWE

(MRS. CHESTER, JR.)

MAKE AT LEAST 1 DAY AHEAD

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.