Twist Salad

Twist Salad Ingredients

1/2 lb Twist macaroni; (cook only	1 sm Red onion; thinly sliced
DRESSING	2 sm Yellow onions; thinly sliced
3/4 c Oil	4 Stalks celery; sliced
3/4 c Cider vinegar	3 Carrots; coarsely grated
3/4 c Sugar	1 md Cucumber; diced
1 ts Garlic powder	1 Tiny zucchini; sliced
1 tb Parsley flakes	1 md Green pepper; chopped
1 ts Dried onion flakes	1 sm Sweet red pepper; chopped
Few grinds fresh pepper	1 bn Broccoli; cut into very
SERVING	1 Cauliflower; cut into very

Instructions for Twist Salad

(serves a crowd) Source: my mother Mix the dressing ingredients together and marinate the macaroni in it in the fridge 1 - 2 days. This works best in a gallon size plastic zip-bag. Just before serving, add the prepared veggies. (I like to prepare these early in the day and put them in separate plastic bags in the fridge until serving time. That way, the mess is out of the way well ahead.) You can adjust the vegetable varieties and amounts as you like. This keeps very well in the fridge for several days. Posted to JEWISH-FOOD digest by "Peggy Geromette" on Oct 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: SaladCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Broccoli	Carrot	Cauliflower	Celery
Cider Vinegar	Cucumber	Garlic	Onion
Parsley	Red Onion	Sugar	Zucchini

Lunch

for flavor and categorization

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