Years ago (maybe 30) I would make this up and keep it in the refrigerator all the time. (Today, it’s my marinated olives I keep on hand all the time.) But I got to thinking of this recipe and dug and dug until I found it. The card it’s on is barely readable from so much use. LOL
Marinated Vegetables
4 stalks fresh broccoli cut into flowerets
8 large fresh mushrooms (or 1 4 oz. can sliced mushrooms drained)
1 medium green pepper, chopped
3 stalks celery, chopped (Now you long time subscribers just KNOW I omitted this ingredient!)
1 small head cauliflower broken into flowerets
Marinade:
1 cup sugar
2 tsp. dry mustard
1 tsp. salt
1/2 cup vinegar (today, it’d probably be balsamic)
1 1/2 cups vegetable oil
1 small onion, grated
2 Tbsp. poppy seeds
Remove flowerets from broccoli, cut into bite sized pieces. Reserve the stalks for another use or vegetable stock. Combine flowerets, mushrooms, peppers, celery and cauliflower. Toss lightly.
Combine remaining ingredients. Mix well until sugar is dissolved. Pour over vegetables. Chill at least 4 hours, better overnight.
Makes 10-12 servings.
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