Title: Vegetable Salad #3
Categories: Salad
Yield: 10 Servings

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

----------------------------------DRESSING----------------------------------
3/4 c Half and Half
2 tb Lemon juice
2 tb Vinegar
1 1/2 c Mayonnaise
3/4 c Chopped fresh parsley
1/2 c Finely chopped onion
3 tb Anchovy paste

Cook frozen vegetables half as long as directed on package. Drain and cut
in bite-sized 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 , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.