Voevoda Salad
Jan Last
From the Dracula cookbook.
Ingredients:

6 carrots, pared and cut into 1 1/2 to 2" pieces about 1/2" thick
2 heads cauliflower, separated into flowerettes
1 lb. green beans, each bean cut into 3 pieces on a bias


Other Vegetables Which May Be Used:
Broccoli
Hearts of palm
Chinese peas
Bibb Lettuce
Garbanzos
Artichokes
Asparagus (fresh only)
Pimento strips or cherry tomatoes for garnish
Minced parsley

Horseradish Dressing:
2 8-oz. bottles Green Goddess Dressing (or make your own)
6 minced scallions
1 Tbs. Dijon mustard
Juice of 1 lemon
Tabasco sauce, optional
1/2 cup or more prepared hot horseradish

Directions:

Steam or cook vegetables in very little salted water until barely
tender, but still crisp and crunchy. Drain well and place into a bowl.
Cover and refrigerate for at least 2 to 3 hours.

Blend all the dressing ingredients and taste for seasoning. This
should be on the hot side.Add some Tabasco sauce if desired.

Pour the dressing over the vegetables and marinate in the refrigerator
for at least 1 hour before serving.

Serve salad on bibb lettuce and garnish with pimento strips and/or
cherry tomatoes and sprinkle with minced parsley.

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