Hostess salad
25 minutes
Hostess salad with its piquant dressing could be served as a first course or as the perfect companion to cold roast beef.
Lynn Cole
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Ingredients
Serves: 4
- 4 cups mixed salad greens
- 2 yellow pattypan squash or 1 medium zucchini
- 1 medium carrot
- 1 cup red and/or yellow cherry tomatoes or baby pear tomatoes
- 1 cup small whole fresh mushrooms
- 1 cup sliced cauliflower or broccoli florets
- FOR THE HOSTESS DRESSING
- 1/4 cup bought tomato sauce
- 2 tablespoons grated Spanish onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice or wine vinegar
- 2 tablespoons water
- 1 teaspoon drained prepared horseradish
- 1/2 teaspoon sugar
- 1/2 teaspoon Worcestershire sauce
- Pinch black pepper
Directions
Preparation:25min ›
Ready in:25min
- Tear the salad greens into bite-size pieces. Halve the squash lengthways and slice them 5 mm thick; cut the carrots into 3-cm×5-mm sticks; and halve the tomatoes. Combine all the vegetables in a large salad bowl.
- To prepare the dressing, combine all the ingredients in a screwtop jar, put the lid on and shake the jar well. The dressing will keep, refrigerated, for a week.
- To serve, shake the dressing well, pour over the salad and toss lightly to coat.
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