Ragna Recipe photo

Hello Readers,

Hot summer days are the perfect time for a cold vegetable salad. Here’s one that would be perfect with grilled burgers. Thank you to Luane Hornby Meyer for sharing in the Liberty Pole Cookbook. I am sure many will be enjoying this recipe over the weekend!

Spise godt!

Ragna

Marinated Vegetable Salad

1 med. cauliflower, broken into flowerets

4 stalks celery, in bite-size pieces

4 carrots, sliced

1 bunch broccoli, broken into pieces

radishes to taste, sliced

1 small onion, sliced into rings

Dressing:

¾ cup sugar

1½ cups vegetable oil

½ cup vinegar

½ tsp. garlic powder

½ tsp. salt

Mix all vegetables in a large bowl. Pour dressing ingredients into blender and blend on high until well mixed. Pour over vegetables and mix well. Refrigerate at least 6 hours, mixing occasionally. Can easily add more vegetables.

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Westby Times editor

Dorothy Robson is editor of the Westby Times. Contact her at 608-637-5625.

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