Marinated Vegetable Salad
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. —Rita Wagers, Emporia, Kansas
TOTAL TIME: Prep: 10 minutes + chilling
YIELD: 14 servings
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1. In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat.
2. Cover and refrigerate for 8 hours or overnight, stirring occasionally. Yield: 14 servings.
1 serving (1 cup) equals 146 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 433 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein.
God Bless and have a GREAT DAY!
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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