Tuesday, 17 June 2014

The best of all Vegetable Marinade

Recipe contributed by Company's Coming Salads by Jean Pare

This serves not only as a salad but also as an appetizer. Quantities are approximate and can be varied as can the vegetables.
Small cauliflower 1
Broccoli, flower ends       3 cups (750ml)
Cherry tomatoes  2 cups (500ml)
Celery, cut in sticks   2 cups (500ml)
Carrots, cut in sticks  3
Mushrooms, fresh or canned  2 cups (500ml)
green pepper, cut strips or rings  1
Italian dressing  1 cup (250 ml)
Divide cauliflower into bite size pieces. Do the same with broccoli leaving some stem. Add tomatoes whole. Add celery and carrots. Add mushroom and green pepper. Place into container with tight fitting cover. Pour Italian dressing over all. Put cover on. Shake to distribute dressing. Chill overnight turning container occasionally. Drain, Serve 12.
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