"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Marinated Vegetable Salad Recipe

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This recipe for Marinated Vegetable Salad, by , is from Blending of Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Monroe
Added: Sunday, September 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 9-ounce pkg. frozen green beans (thawed)
1 small can pitted ripe olives (drained)
1 8 ounce jar button mushrooms (drained)
1 Bunch green onions (sliced)
1 can artichoke hearts in water (drained & cut into bite size pieces)
4 ounces diced pimento (drained)
8 ounced cherry tomatoes (halved)
1 can hearts of palm (drained & cut into 1/2 inch pieces)
Catalina salad dressing.

Directions:
Directions:
In the morning, combine all ingredients and toss in enough Catalina Dressing. Regrigerate until serving time. Toss again before serving (optional: add some crumbled blue or feta cheese if you like)

Personal Notes:
Personal Notes:
A colorful and tasty make ahead salad sure to please.

 

 

 

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