Cooked Vegetable Salad Cool and colorful, this is a pleasant change from a common potato salad. It’s one of the recipes from the One-Dish Meals Cook Book. Enjoy with sliced cooked meats. 3 cups pared julienned potato (cut into 2” sticks) 2 cups frozen mixed vegetables 1/4 cup water 1/3 cup French Dressing 1/2 teaspoon Worcestershire sauce 1/2 cup each frozen or canned corn kernels 1/2 cup diced celery 2 tablespoons pimento (optional) In a 1 1/2-quart microwave-safe casserole, arrange potato around edge and mixed vegetables in centre; add water. Cover and cook at high power 8 minutes or until tender, stirring once or twice; drain; chill. Mix French dressing and Worcestershire sauce; add to vegetables, tossing lightly. Add corn, celery, and pimento in a ring around edge of dish. Makes: 4 servings.
One-Dish Meals & Delicious Desserts by Mary Mouzar & Joanne Uhlman
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