Recipe - Vegetable Salad Platter

2 Boxes Frozen Mixed
Vegetables
One fourth cup Green Onions, cut or sliced up
One half cup Celery, chopped
One half cup Cucumber, chopped
One half cup Sharp French Dressing
2 tablespoon Mayonnaise
2 tablespoon Chili Sauce
1 ds Tabasco Sauce

Cook the frozen vegetables; drain and cool. Add and mix gently all the
other ingredients. Cover and refrigerate overnight to blend the flavors.

Serves 6.

Source: "Mountain Measures" of the Junior League of Charleston, WV.

ed. 1974

Recipe by: Mrs. Bernard C. Board Posted to MCRecipe Digest V1 #645 by Bill
Spalding billspa@icanect.net on Jun 17, 1997