Venetian Salad<\/p>\n
<\/p>\n
1 3 oz. can chopped, broiled Mushrooms, undrained<\/p>\n
1\/4 C. Vegetable Oil<\/p>\n
1\/4 C Vinegar<\/p>\n
1 tsp. Italian Seasoning<\/p>\n
1\/2 tsp. Celery Salt<\/p>\n
1 clove Garlic, crushed<\/p>\n
1 10 oz. package frozen Brussels Sprouts, cooked and drained<\/p>\n
1\/4 C. sliced Onion<\/p>\n
2 Hard Boiled Eggs, peeled<\/p>\n
4 C. Salad Greens, torn into bite sized pieces<\/p>\n
1\/4 lb. Salami, diced<\/p>\n
<\/p>\n
Combine mushrooms with oil, vinegar, seasonings and garlic. Pour over vegetables and whole eggs. Cover and marinate several hours or overnight. To serve remove eggs. Drain vegetables and combine with salad greens and salami. Cut eggs into quarters and use as garnish. Serves 6.<\/p>\n","protected":false},"excerpt":{"rendered":"
Venetian Salad 1 3 oz. can chopped, broiled Mushrooms, undrained 1\/4 C. Vegetable Oil 1\/4 C Vinegar 1 tsp. Italian Seasoning 1\/2 tsp. Celery Salt 1 clove Garlic, crushed 1 10 oz. package frozen Brussels Sprouts, cooked and drained 1\/4 C. sliced Onion 2 Hard Boiled Eggs, peeled 4 C. Salad Greens, torn into bite sized pieces 1\/4 lb. Salami, diced Combine mushrooms with oil, vinegar, seasonings and garlic. Pour over vegetables and whole eggs. Cover and marinate…<\/p>\n