Committees - Outreach and Communication - Trail Boss Cowboy Cookbook

Trail Boss Cowboy Cookbook
August 2010 Featured Recipe

From: Trail Boss's Cowboy Cookbook, 1985

Marinated Vegetable Salad
Phyllis Simpson; Alton, Kansas

1 20 oz. pkg. frozen California blend vegetables

1 can mushrooms, drained

3 stalks celery, sliced

3-4 green onions, sliced

½ c. sliced pimento stuffed olives

3 tomatoes, cut into 8 wedges each

1 small can ripe pitted olives

2/3 c. salad oil

½ lb. fresh mushrooms, sliced

¼ c. vinegar

1 pkg. Hidden Valley salad dressing

Bring frozen vegetables to a boil in small amount of salted water. Cook 2 minutes just to par-cook; drain. Add remaining vegetables; toss lightly. Combine the dry salad dressing mix with the oil and vinegar. Mix well; set aside to blend flavors, about 20 minutes. Pour over vegetables. Chill 24 hours or longer, mixing lightly 2 or 3 times during this period. Add salt and pepper to taste. NOTE: You may add other vegetables such as brussel sprouts, green pepper, etc. This keeps several weeks.