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Gypsy Salad |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Gypsy Salad recipe on the web!!_ green bell pepper quartered and thinly sliced ___ onion medium thinly sliced _ cup frozen green peas cooked ___ pound mushrooms fresh, thinly sliced _ cup celery thinly sliced Chiffonade Dressing (recipe follows) _ 6-ounce slice ham cooked _ 6-ounce slice beef cooked _ 6-ounce slice swiss cheese natural _ 6-ounce slice sharp cheddar cheese Crisp iceberg lettuce leaves Chiffonade Dressing: _ 1/2 cups olive oil or vegetable oil or half of each ___ cup cider vinegar or fresh lemon juice _ teaspoon dijon style mustard _ teaspoon basil dried, crushed _ teaspoon thyme dried, crushed _ teaspoon marjoram dried, crushed _ teaspoon salt ___ teaspoon black pepper freshly ground _ eggs hard-cooked, chopped ___ cup parsley minced fresh _ tablespoons chives chopped fresh Mix pepper, onion, peas, mushrooms, and celery with Chiffonade Dressing; refrigerate, covered, for 1 to 2 hours before serving. Meanwhile cut ham, beef, and cheeses into julienne strips. At serving time, using slotted spoon, arrange marinated vegetables on individual plates lined with lettuce leaves; surround with meats and cheeses. Pour remaining marinade dressing into pitcher and pass separately. Carrot Salad Chicken Chow Mein Salad Crisp Spinach Salad Gypsy Salad Italian Whole Meal Salad Mexican Meat And Vegetable Salad Tuna And Fruit Salad Turkey-Mandarin Orange Salad |
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