"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Peppery Vegetable Salad Recipe

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This recipe for Peppery Vegetable Salad, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Larry Minzey ( Debra Graves best male friend)
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
15 poblano and/or banana peppers, seeded and coarsely chopped ( about 7 cups)
1 1/2 cups fresh cauliflowerets, cut into bite size
3 small carrots, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 cup pitted ripe olives
3 garlic cloves, minced
1 cup water
1 cup white vinegar
3/4 cup olive oil
4 tsps dried oregano
1 tsp salt

Directions:
Directions:
In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a jar with a tight-fitting liquid, combine the remaining ingredients; shake well. Pour over the vegetable mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Personal Notes:
Personal Notes:
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

 

 

 

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