|
|
|
Salade Jardiniere Salad
|
|
|
1
Reviews
|
|
By:
Evelyn Fontenot
|
|
Salade Jardiniere Salad Recipe uses a great tasting combination of canned vegetables such as baby carrots, hearts of palm, garbanzo or chick-peas with sliced scallions drizzled with French dressing to complete this jardiniere salad recipe.
|
INGREDIENTS
|
|
1 1-lb. can whole baby
carrots
|
|
1 1-lb. can hearts of palm
|
|
1 1-lb. can garbanzos or chick-peas
|
|
1/2 c. thinly sliced scallions
|
|
3/4 c. creole French dressing
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Drain the carrots, hearts of palm and garbanzos. Reserve half the carrots and
slice lengthwise. Slice remaining carrots lengthwise, then into l-inch pieces.
|
|
|
|
2:
Cut
hearts of palm into 1/4-inch slices and reserve half the slices. Combine the
carrots, hearts of palm, garbanzos and scallions in a large bowl.
|
|
|
|
3:
Add the creole
French dressing and mix lightly. Refrigerate for 2 to 3 hours or overnight.
|
|
|
|
4:
Mound on a salad platter. Decorate rim of salad platter with alternating slices of
reserved hearts of palm and carrot slices. Garnish with parsley sprigs.
|
|
|
|
Print Preview
|
Rate This Recipe
|