Vinaigrette Sauce
1/2 cup of French Dressing
3 tablespoons of chopped India relish
1 teaspoon of finely cut parsley
Combine all ingredients. Makes about 3/4 cup sauce. This recipe is easily doubled or tripled. Spoon over cold asparagus or broccoli. Cover dish and let marinade in refrigerator an hour or longer before serving. To serve, drain vegetable, arrange on crisp lettuce, pour marinade over again. This is a favorite of mine over cold asparagus.
|
|
|
