Radish-Vegetable Salad with Parmesan Dressing
Yield: 6 to 8 servings
- 4 cups broccoli flowerets
- 24 radishes, sliced
- 2 cups frozen sweet green peas, thawed
- 2 to 3 celery ribs, sliced
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 small yellow bell pepper, chopped
- Parmesan Dressing
- Combine first 7 ingredients in a large bowl. Pour Parmesan Dressing over vegetables, tossing gently to coat. Cover and chill salad 2 hours.
- Note: Salad may be stored in an airtight container in the refrigerator for several days.
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