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Spring Salad

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Rate this recipe 4/5 (3 Votes)

Ingredients

  • 2 7oz pkgs. ring noodles
  • 1 c. celery
  • cut up
  • 2 c. cucumbers
  • cut up
  • 1 c. onion
  • cut up
  • 2 c. shredded carrots
  • Dressing:
  • 1 1/2 c. miracle whip
  • 1 1/4 tsp. pepper
  • 1/2 tsp. nutmeg
  • 1 c. sugar
  • 2 Tb. vinegar
  • 1 tsp. salt

Details

Servings 16
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Cook noodles, drain and rinse with cold water. Place in large bowl.

Step 2

Add all cut up ingredients.

Step 3

Mix dressing and add into the bowl and stir until evenly coated. Refrigerate 4 hours and serve.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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