Hostess salad

Hostess salad


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

Lynn Cole

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
  • 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

Preparation:25min  ›  Ready in:25min 

  1. 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.
  2. 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.
  3. To serve, shake the dressing well, pour over the salad and toss lightly to coat.

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