Twist salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Twist macaroni; (cook only about 5 minutes; rinse in cold water; drain) |
| ¾ | cup | Oil |
| ¾ | cup | Cider vinegar |
| ¾ | cup | Sugar |
| 1 | teaspoon | Garlic powder |
| 1 | tablespoon | Parsley flakes |
| 1 | teaspoon | Dried onion flakes |
| Few grinds fresh pepper | ||
| 1 | small | Red onion; thinly sliced |
| 2 | smalls | Yellow onions; thinly sliced |
| 4 | Stalks celery; sliced | |
| 3 | Carrots; coarsely grated | |
| 1 | medium | Cucumber; diced |
| 1 | Tiny zucchini; sliced | |
| 1 | medium | Green pepper; chopped |
| 1 | small | Sweet red pepper; chopped |
| 1 | bunch | Broccoli; cut into very small pieces |
| 1 | Cauliflower; cut into very small pieces | |
Directions
DRESSING
SERVING
(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" <pegger50@...> on Oct 14, 1998, converted by MM_Buster v2.0l.