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| 1 Packung | (20-oz) frozen chopped broccoli |
| 1 Packung | (20-oz) frozen french style green beans |
| 1 Dose | (15-oz) cut asparagus spears; drained |
| 1 Dose | (14-oz) artichoke hearts; drained and halved |
| 1 | green pepper chopped |
| 1 | Cucumber; pared and thinly sliced |
| 3/4 Tasse | Half-and-half |
| 2 Esslöffel | lemon juice |
| 2 Esslöffel | vinegar |
| 1 1/2 Tasse | mayonnaise |
| 3/4 Tasse | parsley fresh, chopped |
| 1/2 Tasse | onion finely chopped |
| 3 Esslöffel | anchovy paste |
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Cook frozen vegetables half as long as directed on package. Drain and cut in bite-sized pieces. Add canned vegetables, green pepper and cucumber. Chill. Mix dressing ingredients and toss together with chilled vegetables in large salad bowl. Refrigerate. Make at least 1 day ahead. Yield 10 to 12 servings.
Janie Turner Lowe
(Mrs. Chester, Jr.)
Make At Least 1 Day Ahead
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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