Wednesday, June 22, 2011

NOODLE GARDEN SALAD

This old recipe is from the early 1970s.

8-ounces (about 4 cups) medium egg noodles
2 cups finely diced sharp Cheddar cheese
1 1/2 cups cooked peas
1/2 cup each of sliced radishes, diced celery, drained and chopped sweet mixed pickles
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1 cup clear French salad dressing
1 cup mayonnaise

Cook and drain noodles; combine with all the other ingredients except mayonnaise. Toss lightly and chill. Stir in mayonnaise. Serves 4 to 6.

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