"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Marinated Vegetable Salad Recipe

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

Contributor:  
Contributor:  
Irene McCabe
Added: Sunday, March 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 stalks fresh broccoli, cut in bite size pieces
1 head cauliflower, cut in bite size pieces
2 cans sliced black olives (drained)
2 cans sliced water chestnuts (drained)
2 cans slices mushrooms (drained)
1 sliced onion
1 basket cherry tomatoes, cut in half
1 small bottle (8 oz) Kraft Zesty Italian Dressing

Directions:
Directions:
Mix all of this together, and let stand overnight in refrigerator. When sealed this salad keeps up to one week, and the flavor gets more intense.

Personal Notes:
Personal Notes:
We usually slice a couple of carrots into the vegetables too, for another color. Steve's favorite salad, he requests it every time I'm suppose to take a salad

 

 

 

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