Vegetable Toss-Up - cooking recipe

Ingredients

6 c. torn assorted greens
2 c. thinly sliced cauliflowerets
2 c. thinly sliced zucchini
6 cherry tomatoes, halved
1 red onion, sliced and separated into rings
1/3 c. mayonnaise
1/3 c. French dressing
1 Tbsp. lemon juice
1 Tbsp. prepared horseradish
1 tsp. Worcestershire sauce
4 to 6 drops bottled hot pepper sauce
1/2 c. whipped topping, thawed

Preparation

In
Season-Serve
container,
layer
the
greens,
the cauliflowerets,
the zucchini, the tomatoes and the onion.\tTo make
the
dressing, in a small mixing bowl, stir together the mayonnaise,
the
French dressing, the lemon juice, the horseradish,
the Worcestershire and the hot pepper sauce.\tFold in the
whipped
topping.
Spoon the dressing over the vegetables in\tthe serving container.\tSprinkle with paprika, if desired. Apply
seal
and
refrigerate
for\t4 to 6 hours or overnight. Before
serving,
invert
the container several times to toss. Garnish
with
carrot
curls, if desired.
Makes 8 to 10 servings.