Manchu Garden Salad for 50
Ingredients
- 4 heads lettuce, washed and torn
- 6 apples, cored and diced
- 3 (11-ounce) cans Mandarin oranges, drained
- 1/2 head cabbage, shredded
- 1/2 to 1 cup shredded raw carrots
- 1 (5-ounce) can sliced water chestnuts, drained OR 1 1/2 cups walnuts, broken
- DRESSING:
- 1 teaspoon salt
- 2 tablespoons wine vinegar
- 1 tablespoon mustard
- 1/2 cup salad oil
- 1/2 cup honey
- 1 tablespoon finely chopped onion
- 1 tablespoon poppy seeds
Instructions
Toss lettuce, apples, oranges, cabbage, carrots, water chestnuts or walnuts together.
For Dressing: Combine salt, vinegar and mustard. Gradually add oil and honey until well blended. Add onion and poppy seeds. Cover and chill.
Toss salad with dressing when ready to serve.
Makes 50 servings.
Source: "The Church Supper Cookbook" edited by David Joachim
as printed in the San Antonino Express News
For Dressing: Combine salt, vinegar and mustard. Gradually add oil and honey until well blended. Add onion and poppy seeds. Cover and chill.
Toss salad with dressing when ready to serve.
Makes 50 servings.
Source: "The Church Supper Cookbook" edited by David Joachim
as printed in the San Antonino Express News
Recipe Info
Views
35
Date
September 24, 2008
Categories
Salads