Cooked Vegetable Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Use any colorful combination of chilled cooked vegetables, with a
French dressing, and serve on crisp greens. Drained, cooked fresh or
quick-frozen asparagus, peas, green beans or wax beans, and cauli-
flowerettes look good on a salad plate. Make separate mounds of each.
Dress lightly with French dressing. Add mixture of mayonnaise and
sour cream to center of plateor serve cottage cheese and any other
preferred dressing. Grated raw carrots or turnips add good flavor to
the cooked combination. Or garnish with 2 thin young scallions or 2
or 3 slender carrot sticks.