Hostess salad with its piquant dressing could be served as a first course or as the perfect companion to cold roast beef.
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
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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.