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California Salad

10 ounce package frozen California blend vegetables
12 cherry tomatoes, halved
1/4 cup lemon juice
2 tablespoons salad oil
3/4 teaspoon garlic salt
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
1 1/2 cups (6 oz. dry) salad macaroni, cooked
2 cups slivered Swiss cheese (1/2 lb.)
3/4 cup chopped celery
1/4 cup ripe olives
1/4 cup low-calorie mayonnaise
1/4 cup yogurt
Salad greens

Cook vegetables until tender-crisp; drain; cool. Combine with tomatoes, lemon juice, oil, garlic salt, oregano and pepper and marinate 1 hour, stirring occasionally.

Meanwhile, cook macaroni according to package directions. Drain, rinse with cold water and drain again. Add macaroni, cheese and celery to vegetable mixture. Toss lightly. Chill. Stir in mayonnaise and yogurt just before serving. Serve on salad greens. Garnish as desired. Serves 10.