Garden Salad with French Dressing

Garden Salad with French Dressing

CONGRATULATIONS!!! to our Garden Fresh Giveaway contest winner, Frances Woodruff of Louisville, Mississippi. Frances submitted the following recipe to our contest and was selected via a very random selection tool – the number generator! Actually, I selected her entry, repeated the generator just to see what would happen, shuffling the numbers I gave to each entry, and her entry came again! This recipe looks mighty yummy!
Keep watching your newsletters for our other contest entries over the next few weeks! Thanks to everyone who entered! I’m going to email you a “thank you” coupon for the Cooking with Ellen store!


2 cups small broccoli florets

1 1/2 cups shredded green cabbage (about 1/4 lb.)

1/2 cup cubed yellow squash (small)

1/2 cup cubed zucchini (small)

1/2 cup diagonally slice celery

1/2 cup shredded carrot

1/2 cup short thin green bell pepper strips

1/2 cup finely diced red bell pepper

1/4 cup slivered red onions

1 cup clear French dressing (see below)
In a large bowl, combine vegetables. Pour dressing over vegetables and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. Makes 8 servings.
Tip: Do not peel zucchine and yellow squash. Their colorful skins add to this salad’s eye appeal. CLEAR


1/3 cup granulated sugar

3 tablespoon prepared mustard

1 1/2 teaspoons salt

1 cup plus 3 tablespoons vegetable oil

1/3 cup white vinegar
In a small bowl, wisk together sugar, mustard and salt until well blended. Add oi, a small amount at a time, whisking constantly. Add vinegar, a small amount at a time, whisking constantly. Makes two cups. (I do not use the whole amount on my salad.)

Recipe from: Frances Woodruff, Louisville, MS