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ARMAND'S
HARPER VALLEY
FAMILY FARM
BROOMSTICK SALAD
1 English
cucumber
1 Jicama
2 ribs celery
3 carrots
2 Golden Beets (boiled until "softer" but
not mushy. They should still ahve texture)
1 cup mayonnaise
2 teaspoons balsamic vinegar
2 tablespoons ketchup
½ teaspoon Dijon mustard
Wash, dry and peel all vegetables.
Use a julienne blade (3x3) for your food processor or a mandolin or
cut by hand and cut all the vegetables into thin matchstick size
pieces.
Combine the liquid ingredients and mix well.
Toss the dressing with the salad vegetables and refrigerate for at
least 1 hour.
Serving Size 6
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